Raspberry ice cream that tastes better than shop

Incredibly delicate cream and egg dessert interspersed with berry puree. The hardest part is to wait a few hours for the raspberry ice cream to solidify.

• Recipe author: Daria Rodionova
• After preparation, you will receive 12 servings
• Total recipe preparation time: 30 minutes

Ingredients

• Fresh or frozen raspberries 250 g
• Sugar 225 g
• Eggs 2 pieces
• Chicken yolks 4 pieces
• Whipping cream (not less than 33% fat) 600 ml

Cooking method

• Place the raspberries and 2 tablespoons of sugar in a saucepan.

• Place over medium to medium heat and stir until sugar dissolves.

• Let the mixture simmer for about 5 minutes. It should thicken.

• Pass it through a fine sieve to remove the raspberry pits.

• Place whole eggs, yolks, and remaining sugar in a heatproof bowl. Beat a little with a mixer until smooth.

• Place a bowl over a saucepan of boiling water. The bottom of the bowl should not touch the liquid.

• Beat the egg mass with a mixer for 3-4 minutes, until it brightens and thickens.

• Remove the bowl from the pan and continue beating until the egg mass has cooled.

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• Whisk the cold cream separately with a mixer until soft peaks.

• Gently add the cream to the egg mass and stir until smooth.

• Transfer the mixture to a container, close the lid and place in the freezer for about 1 hour.

• Then pour the raspberry puree over the ice cream and stir gently.

• Leave the ice cream in the freezer for at least another 5-6 hours.

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