Raspberry Ice

Ingredients

• 0.5 l milk
• 0.25 l heavy cream
• 1 vanilla pod
• 7 egg yolks
• 200 g sugar
• 250 g raspberries
• 2 tbsp powdered sugar
• 400 g raspberries
• 2 tbsp powdered sugar
• 1 tbsp raspberry liqueur
• 1 tsp Cornstarch
• Mint leaves

Instructions

1. 1.

   Slice the vanilla pod lengthwise, scrape out the seeds and stir them with the vanilla pod into the milk‑cream mixture and bring to a boil.

2. 2.

   Whisk the egg yolks with the sugar in a bowl until creamy.

3. 3.

   Pour the boiling milk into the egg yolk mixture, return everything to the pot, remove the vanilla pod and whisk over low heat with a wooden spoon until the custard thickens; it must never boil again.

4. 4.

   Strain the vanilla custard through a sieve, cool it on ice water while stirring occasionally.

5. 5.

   Wash, dry, and gently pat the raspberries. Blend them with powdered sugar and strain through a sieve.

6. 6.

   Pour the chilled custard into an ice‑cream maker and churn until finished; finally add the raspberry purée and swirl with a spatula to marinate the vanilla ice cream.

7. 7.

   (If no ice‑cream maker is available, pour the mixture into a shallow metal bowl and freeze in a freezer, stirring repeatedly during the first hour – also finish by adding the raspberry purée and swirling).

8. 8.

   For the raspberry sauce, wash, dry, and combine raspberries with powdered sugar and 2 tbsp water in a pot; slowly bring to a boil and simmer for several minutes until they break down. Transfer to a muslin‑lined colander and let the juice drip out. Pour the collected juice into a small saucepan and heat. Whisk cornstarch with a little water, add it to the raspberry juice, stir while boiling, allow it to thicken slightly, remove from heat, and stir in the raspberry liqueur.

9. 9.

   To serve, scoop ice cream balls, arrange them on plates with a drizzle of sauce, and garnish with waffle cookies and mint leaves.