Step 1

Place a shallow metal container or loaf pan in the freezer to chill. Place the milk and cream in a saucepan. Bring to the boil. Set aside for 5 minutes to cool slightly.

Step 2

Meanwhile, use a balloon whisk to beat the egg yolks and sugar in a bowl until thick and pale, and a ribbon trail forms when the whisk is lifted. Gradually whisk in the cream mixture.

Step 3

Place in a clean saucepan and cook over low heat, stirring constantly with a flat-edged wooden spoon, for 15 minutes or until the custard coats the back of the spoon - test with your finger. Set the custard aside for 30 minutes to cool slightly.

Step 4

Meanwhile, to make the raspberry puree, process 500g fresh or frozen raspberries in a food processor until smooth. Strain through a fine sieve into a bowl, gently pushing it through with the back of a spoon. Discard the seeds.

Step 5

Place the raspberry puree, 55g (1/4 cup) extra caster sugar and 2 teaspoons fresh lemon juice in a saucepan over medium heat. Bring to the boil.

Step 6

Reduce heat to medium-low. Simmer for 8-10 minutes or until mixture thickens slightly. Set aside for 10 minutes to cool slightly. Stir raspberry mixture into the custard. Continue from step 4.

Step 7

Transfer the mixture to a heatproof bowl. Cover the surface of the custard with plastic wrap to prevent a skin forming. Set aside for 30 minutes to cool then place in the fridge for 2 hours to chill.

Step 8

Pour the mixture into the chilled container. Cover with foil and place in the freezer for 6 hours or until firm but still slightly soft in the centre. Use a metal spoon to roughly break up the gelato. Transfer the gelato to a food processor and process until smooth. Place the gelato back in the metal container. Cover with foil and freeze overnight or until firm