Vanilla Ice Cream with Hot Raspberry Sauce

Ingredients

• 1 Vanilla bean
• 500 ml milk (3.5% fat)
• 250 ml heavy cream (30% fat)
• 7 egg yolks
• 100 g raw cane sugar
• 400 g raspberries
• 1 tsp Cornstarch
• 1 tsp lemon juice
• 2 tbsp powdered sugar made from raw cane sugar

Instructions

1. 1.

   Slice the vanilla bean lengthwise, scrape out the seeds and combine with the bean pod, cream, and milk in a saucepan. Stir until it boils, then remove from heat. In a bowl whisk the egg yolks with raw cane sugar until creamy. Slowly pour the warm milk into the yolk mixture while stirring, then return everything to the pan. Remove the vanilla bean pod and cook over low flame, stirring with a wooden spatula until the custard thickens—never let it boil. Let the custard cool in ice water while stirring continuously. Pour the chilled custard into an ice cream maker and churn until set.

2. 2.

   Wash the raspberries in a bowl and pat them dry gently. Combine half of the berries with 50 ml water in a saucepan, simmer over medium heat for about one minute, then puree and strain through a sieve into a small pot. Mix in cornstarch, lemon juice, and powdered sugar; stir briefly until it boils, then remove from heat.

3. 3.

   Use an ice cream scoop to form balls from the finished ice cream and place them on individual glass bowls alongside fresh raspberries. Drizzle with hot raspberry sauce and serve immediately.