Raspberry ripple no-churn ice cream

Put the raspberries and sugar in a pan with ½ tbsp water and cook over a medium heat for 5 minutes, stirring occasionally until the berries start to break down. Set aside to cool.

In a large bowl, use a balloon whisk to beat the egg yolks for a few minutes until pale. In a pan, heat the milk, condensed milk and vanilla until steaming. Gradually pour the milk mixture over the egg yolks, whisking constantly until all combined. Pour back into the pan and cook over a medium heat for 5 minutes, until thick enough to coat the back of a spoon. Set aside to cool for 30 minutes.

Once cool, use a clean balloon whisk or electric beaters to whisk the egg whites to soft peaks, then gradually fold them into the custard until well combined. Pour the mixture into a loaf tin or airtight container. Gently swirl through the raspberry mixture, then cover and put in the freezer to set for at least 6 hours. Remove from the freezer 5 minutes before serving to make it easier to scoop.