Fit the Whisk tool to the machine.

Add Ingredients 1 (raspberries, sugar, water) into the saucepan.

Heat over a medium heat until the fruit softens.

Stir the mixture vigorously until the sugar has dissolved.

Strain the contents of the saucepan into the medium bowl and reserve the liquid.

Set aside.

Add Ingredients 2 (milk, cream) into the large saucepan.

Heat on a medium heat until just boiling then reduce the heat.

Simmer for about 2 minutes and turn off the heat.

Add Ingredients 3 (sugar, yolks) into the Mixer bowl.

Attach the Mixer bowl to the machine and fit the splash guard.

Mix on speed 5 for 2 minutes.

Carefully pour the milk mixture into the Mixer bowl.

Mix on speed 1 for 1 minute or until combined.

Carefully pour the raspberry mixture into the Mixer bowl.

Mix on speed 1 for 1 minute or until combined.

Transfer the ice cream to the plastic container.

Chill in the fridge for 2 hours.

Freeze for 1 hour.

Mix and place back in the freezer.

Repeat the mixing and freezing process every 30 minutes for 3 hours or until the mixture is set.

Serve.