Creamy Homemade Ice Cream with Raspberry Sauce

A fragrant, bright, favorite summer treat! Who doesnʼt like ice cream?)) There are none! I no longer trust store-bought ones, sad as it may be. I make ice cream for my family myself, it’s not difficult at all, but I know what’s there)) Today we’re making homemade creamy ice cream with raspberry sauce. The sweetness of the ice cream with the sourness of the sauce
cook time: 5h 30 min
Logan Winslow
Creamy Homemade Ice Cream with Raspberry Sauce

Nutrition Facts (per serving)

257
Calories
12g
Fat
23g
Carbs
3g
Protein

Ingredients (6 portions)

Ice cream:

Cream 450 ml
Egg yolks 4 pc
Sugar 120 g
Vanilla sugar 2 tsp

Raspberry sauce:

Sugar 2 tbsp
Raspberries 200 g
Water 25 ml

Recipe instructions

Step 1

Step 1
Separate the yolks from the whites (whites will not be needed). Add sugar.

Step 2

Step 2
Beat the yolks with sugar to a thick, fluffy mass.

Step 3

Step 3
Pour the cream into a saucepan, add vanilla sugar and put on fire. Until it boils, BUT DO NOT BOIL! If signs of boiling appear, remove from heat immediately.

Step 4

Step 4
Pour the hot cream into the yolk mixture in a thin stream and continue whisking.

Step 5

Step 5
This is such a lush mass.

Step 6

Step 6
Then cool ours a little, pour it into a metal mold (I noticed that if you freeze it in a metal mold, the ice cream does not crystallize)

Step 7

Step 7
Cover the container with foil and place in the freezer. 4-6 hours. Once I did stir it, there were no ice crystals)

Step 8

Step 8
Letʼs prepare raspberry sauce. Pour raspberries into a saucepan.

Step 9

Step 9
Add sugar. Adjust the sweetness yourself. I wanted the sauce to be sour.

Step 10

Step 10
Add a little water. Cook over low heat until boiling. Boil for 5 minutes.

Step 11

Step 11
Then grind the mass with a blender.

Step 12

Step 12
Grind through a sieve. The sauce is ready))

Step 13

Step 13
Place three scoops of the finished ice cream into portioned bowls, pour over raspberry sauce and enjoy the extraordinary taste) Bon appetit!