Vanilla ice cream with raspberry strips

Name: Vanilla ice cream with raspberry strips
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Vanilla pod; 300 ml Milk; 200 g Whipped cream; 5 Egg yolk (size M); 105 g Sugar; 100 g Raspberries; 7-10 Tbsp Raspberries and mint

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Vanilla pod
300 ml Milk
200 g Whipped cream
5 Egg yolk (size M)
105 g Sugar
100 g Raspberries
7-10 Tbsp Raspberries and mint

Directions

1
Cut the vanilla pod lengthwise, scrape out the pulp with the back of a knife. Boil up milk, cream, vanilla pod and vanilla pulp. Mix egg yolks and 80 g sugar. Pour the milk mixture over the egg yolks while stirring, then pour everything back into the pot. Stir over a low to medium heat until slightly thickened (turn into a rose). Pour the sauce through a sieve into a metal bowl and let it cool
2
Place in the freezer for about 5 hours. Stir every hour to make a creamy ice cream. Puree the raspberries and 25 g sugar, pass through a sieve. When the ice cream is almost frozen, add the raspberry puree. Stir gently with a tablespoon. Finish freezing the ice cream
3
Cut off the balls, fill into small bowls and decorate with fresh raspberries and mint. If the ice cream is too firm, put it in the fridge for about 30 minutes before serving
4
Waiting time approx. 5 hours