Make the syrup by reducing the wines with the sugar, cinnamon, cloves, vanilla, bitters, glycerine, orange and lemon slices till ‘jam’ on cooking thermometer.
Strain the syrup onto the picked over berries and bring back to the boil until the berries start to pop. Allow to cool and refrigerate.
Whisk the cream until it starts to thicken, then slowly add berries and syrup and whisk till thick. Whisk the egg yolks separately and fold in. Freeze. The ice cream can be made lighter by also folding in the whisked egg whites at the end, though it is not necessary.
© 1984 All rights reserved. Published by Jon Croft.