Vanilla Ice Cream with Chocolate and Raspberries

Ingredients

• 0.5 l milk
• 0.25 L whipping cream
• 1 Vanilla bean
• 7 egg yolks
• 200 g sugar
• 200 g Raspberries
• 2 EL powdered sugar
• 3 EL grated chocolate
• chocolate sauce
• Cocktail cherry

Instructions

1. 1.

   Slice the vanilla bean lengthwise, scrape out the seeds and whisk them into the milk-cream mixture; bring to a boil.

2. 2.

   Beat 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 bean, and stir over low heat with a wooden spoon until the custard thickens—do not let it boil.

4. 4.

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

5. 5.

   Wash, dry, and lightly pat the raspberries; then puree them with powdered sugar and strain again.

6. 6.

   Pour the cold custard into an ice cream maker, churn until set, then fold in the raspberry purée and chocolate shavings to marinate the vanilla ice cream with a spatula.

7. 7.

   (If no ice cream maker is available, pour the mixture into a shallow metal bowl, freeze, stirring every hour during the first hour; add the raspberry purée and chocolate shavings at the end and marinate with a spatula).

8. 8.

   Serve by scooping balls of ice cream onto plates, drizzle with chocolate sauce if desired, and garnish with cocktail cherries.