Raspberry Ruby Ice Cream

Ingredients:

1. In a bowl whisk together erythritol, atomised glucose and stabiliser.

2. In a saucepan heat water, milk and raspberry puree to 40C.

3. Whisk in the sugars with the stabiliser.

4. Stirring occasionally, cook until 85C.

5. Pour into container, add in chocolate and lime juice. Blend with an immersion blender until fully emulsified.

6. Quickly cool to 4C. Let age for at least 8 hours in the fridge.

7. Take out of the fridge, give it a quick blend with an immersion blender.

8. Churn. Freeze for at least 2 hours before serving.