If using frozen raspberries allow to them to thaw first. Put them in a deep jug or bowl you can use an immersion blender in and blitz well until smooth.
Strain and add to pan with ¼ cup sugar. Simmer on a low heat, stirring regularly until you have about 1 and ½ cups.
Remove from heat and allow to cool, before transferring to a heat proof container. Cover and chill in fridge.
Put the water onto boil for the double boiler.
Put the milk in a small saucepan. Simmer until warm but don't boil.
Beat egg yolks and ½ cup sugar together until pale.
Slowly mix milk and cream mix into sugar and egg yolk mix, stirring properly in between.
Pour the mix into the top of the double boiler. Add cream, vanilla and glucose syrup.
Slowly simmer, mixing regularly, until mix ‘coats the back of a spoon’. Watch carefully or it will curdle.
Remove from heat and allow to cool, before transferring to a heat proof container. Add the cooled reduced raspberry mix and stir well.
Juice the lime. Add the lime juice and mix well. If you are having trouble getting a smooth mix you can blitz it briefly with an immersion blender. Cover and chill in fridge for at least four hours, preferably over night.
Put your storage container in the freezer to chill. If using a self refrigerating ice cream churner switch on about ten minutes before churning, otherwise take the churning bowl out of the freezer right before churning.
Churn the ice cream. It will be the consistency of soft serve when done.
Transfer to pre chilled container. Cover and freeze for about four hours until firm, or over night.
To serve remove from freezer, scoop and enjoy! Fabulous with a drizzle of chocolate sauce or its Amazing with some of my eggless brownies. Delicious!