Raspberry Ice Cream

• 300-400 g (10-14 oz) raspberries, rinsed
• thinly pared zest of half a lemon and half an orange

Gently cook the raspberries with the citrus zest and half the sugar until they collapse, about 3 to 4 minutes only, in fact hardly enough to cook them, just to heat them through. Remove the seasoning and sieve to a purée. Heat the milk and cream and almond paste. In a bowl, beat together the eggs, the rest of the sugar and the glucose, if using it. When warm, add a quarter of the cream mixture