Raspberry and Drambuie Ice Cream

• 4 tablespoons raspberry purée
• juice of 1 large lemon
• 4

Mix together the raspberry puree, lemon juice and Drambuie. Whisk the cream lightly until it just hangs on the whisk, then fold in the juice mixture.

Place the egg whites in a large bowl and whisk until they hold stiff peaks. Gradually whisk in the sugar, then the yolks, until evenly blended. Fold in the cream, then transfer to a plastic container and freeze for 8 hours.

Remove