• Place the eggs, egg yolks, sugar and vanilla essence (if using) into the heat-proof mixing bowl. Beat with a hand mixer until the sugar is completely dissolved.
  2 large eggs, 3 large egg yolks, 1 teaspoon vanilla essence, ¾ cup / 170 grams caster sugar
• Pour water into the saucepan and bring the water to a simmer. Place the bowl of beaten egg and sugar onto the saucepan and continue whisking over the hot water for 3 minutes to allow the eggs time to cook. The mixture should approximately double in volume. Do not stop whisking while the eggs are over the hot water - you don't want the eggs to separate and turn into scrambled eggs.
• Set aside to cool.
• In a separate bowl, beat the cream until it forms stiff peaks.
  1⅓ cups / 300 ml double or heavy whipping cream
• Once the egg mixture is cool, stir the whipped cream into the eggs until thoroughly combined.

Raspberry coulis

• Place the raspberries and sugar into a small saucepan and heat gently, stirring occasionally until the mixture comes to a boil and the sugar has dissolved.
  6 ounce / 200g fresh raspberries, 2 tablespoons caster sugar
• Turn down the heat and simmer for 5 minutes until the raspberries have completely softened.
• Press the raspberry mixture through a sieve to remove all the pips. Alternatively you could process the raspberries in a blender but be aware that you won't get rid of the pips by doing this, and your coulis will not be as smooth.
• Allow the raspberries to cool.
• Pour the cooled egg and cream mixture into a suitable freezer container (use one that has a lid if possible) and gently stir the raspberry coulis through. Don't overmix - you are looking for streaks of raspberries rather than a fully combined mixture.
• Cover with a lid and place in the freezer for a few hours, or preferably overnight, until frozen.