This is the same recipe for ice cream used in the Knickerbocker Glory in my book SWEET. It’s a great stand-alone recipe, so here it gets its own page.
Make this throughout the year: fresh raspberries are great when they’re in season and there is a glut, but frozen also work really well. The liquid released by the frozen kind actually gives the purée a lovely smooth consistency. Get ahead with making this: it needs to freeze for at least 12 hours and both the ice cream and pur