1In a saucepan,cook raspberries and sugar. Make a compote. Cook until it is very thick. Turn off the heat . Let it cool. Now add red wine. Pass it through a strainer if required. Keep it aside.
2Boil the milk in a heavy bottom saucepan. Reduce it to 3/4 cup . Add 8 tbsp of sugar.Now mix 1 tbsp of water and cornflour. Make a smooth paste .Add this to the boiled milk. Boil for a minute.
3Let it thicken. Turn off the heat. Place the sauce pan into a bowl of ice cold water. Let it cool. Cover it with cling film and refrigerate for 30 minutes.
4Now using a electric mixer ,whip the cream until stiff.Add the custard. Keep whipping. Now add the raspberry compote . Beat it gently.
5Transfer it to a airtight container and freeze it for 6 -8 hrs or overnight.