Raspberry and milk ice cream

Classic homemade raspberry ice cream is usually made on the basis of milk cream or heavy cream. Raspberry puree, juice, jam, or whole berries are added to this base. Raspberry ice cream, due to the cream in the recipe, turns out tender, with a creamy texture and a pleasant berry sourness.

Ingredients

• 300 ml of milk with 3.2% fat;
• 300 ml of fatty 33% cream;
• 200 g of raspberries;
• 100 g of sugar;
• 4 chicken yolks;
• half a vanilla pod.

Directions

1. Pour milk and cream into a saucepan and set on fire.
2. Cut the vanilla pod lengthwise, scrape off the seeds and add to the milk. If there is no vanilla, add vanillin or vanilla sugar.
3. Heat the mass to boiling - during this time vanilla will give off its aroma.
4. Remove from heat and remove the vanilla pod.
5. Add 80 g of sugar to the yolks. Whisk until lush light foam.
6. In a still hot milk mixture, add the beaten egg yolks with a thin stream. Stir the mass constantly with a spatula.
7. Put back on low heat. Heat, stirring, until the mass thickens.
8. Cool at room temperature, pour into a tray with a lid and send in the freezer for 2-3 hours.
9. Stir the mass every 20 minutes so that large ice crystals do not form in it.
10. Pour raspberries into a saucepan. Add 20 g of sugar and 40 ml of water. Put on the fire and boil for 10 minutes after boiling.
11. Rub through a fine sieve to obtain a pitted raspberry puree.
12. Stir the berry puree into the frozen cream base. If you do not mix until smooth, you will get raspberry ice cream with beautiful contrasting layers.
13. Put the workpiece back in the freezer until completely frozen, for about 5 hours. Raspberry ice cream can no longer be mixed at this stage of the recipe.
14. This is a basic recipe for homemade raspberry ice cream. You can experiment and complement it to your liking: nuts, chocolate, candied fruit, condensed milk, other berries, and fruits.