Raspberry Gelato

600g Red raspberries, thawed, puréed and strained

170g Granulated sugar

200ml Semi skimmed milk

200ml Double cream

4 Large egg yolks

40g Fat free Powdered milk

1 1/2 tsp Vanilla extract

1-2 Drops red food colouring, optional to enhance colour

1. Pour the sugar, cream and semi skimmed milk into a saucepan, bring to a simmer over a medium heat and stir to dissolve the sugar. Keep warm over a low heat.
   
2. Place the egg yolks in a bowl and whisk until thickened.
   
3. Whilst whisking the eggs, add half the hot sugar, milk and cream mixture and whisk until blended. Then stir into the saucepan with the rest of the sugar, cream and milk and increase heat to medium.
   
4. Stir the mixture constantly, until it has thickened into a custard like sauce.
   
5. Stir in the powdered milk and remove from heat. Strain the mixture into a bowl through a fine mesh strainer.
   
6. Add the reserved raspberry puree, vanilla extract and optional food colouring to the mixture and stir thoroughly. Cover and chill for at least 2 hours.
   
7. Pour the chilled mixture into the Ice Cream maker and set the timer to 40-45 minutes for soft gelato and 50-60 minutes for harder gelato.
   
8. For a "scoopable" consistency decant into a container and store in the freezer for 2 hours.