Raspberry Ice Cream with Vanilla

Ingredients

• 250 g raspberries
• 2 tbsp vanilla sugar
• 75 ml apple juice
• 20 ml raspberry liqueur
• 20 ml white rum
• 100 g crème fraîche
• 200 ml whipping cream
• 3 tbsp chopped almonds

Instructions

1. 1.

   Coarsely chop the white chocolate and melt it over a hot water bath. Whisk the egg yolks, sugar, vanilla sugar, and rum over the same water bath until creamy. Stir in the melted chocolate and crème fraîche, then beat the mixture cold. Whip the cream stiffly and fold it in.

2. 2.

   Place the mixture into an ice cream maker and churn for 25-30 minutes until creamy frozen.

3. 3.

   Meanwhile mix the raspberries with vanilla sugar, bring to a boil while stirring, then strain through a sieve. Let cool.

4. 4.

   Roast the chopped almonds in a non-stick pan without fat until golden brown, remove and let cool.

5. 5.

   Add half of the raspberry mixture to the finished ice cream in the machine and stir briefly. Blend the remaining raspberry mixture with apple juice and raspberry liqueur into a sauce.

6. 6.

   Shape the ice cream into balls and arrange on bowls. Drizzle with sauce and sprinkle with almonds before serving.