Blackcurrant and raspberry ice cream

Place the milk and vanilla extract into a medium pan and bring to the boil.

In a bowl, whisk together the cornflour, egg yolks and icing sugar.

Pourthe milk over the cornflour mixture and stir in, then return to thepan, place over a low heat and cook until the mixture thickens. Do notboil, otherwise the mixture will curdle.

Cool the mixture, then stir through the blackcurrants and raspberries

Transfer to a freezer proof container.

Freezefor 2 hours, then beat with a fork to remove the ice crystals. Returnto the freezer and freeze until solid. Remove from the freezer 5-10minutes before serving