Make sure you have 2 large mixing bowls. In one bowl whisk the egg yolks and confectioners sugar until it is light and fluffy with a creamy color. Then add the condensed milk and raspberry coulis. The mixture should be a striking pink color.
In the second mixing bowl whisk the cream until soft peak.
Slowly add the contents from the first bowl into the cream mixture, while gently folding the contents until they are well mixed. Don't mix vigorously as this will flatten the mixture.
Pour the ice cream mixture into a bread tin and place it into the freezer. This recipe yields 48 liquid ounces of ice cream.
Gently pour the ice cream into a 9.25 x 5.25 x 2.75 inch bread tin or similar sized freezer friendly container. Then place the container into the freezer.
If you are able to then give the ice cream a stir after 2-3 hours by then it should be semi frozen (this step is optional but will improve the overall texture of the ice cream). In 6 hours the ice cream will be ready to eat.
Serve it up with fresh raspberries for a delicious dessert
