Homemade ice cream with raspberry sauce

Step-by-step cooking

1. Step 1:

   

   Prepare the products. I have frozen raspberries for sauce.

2. Step 2:

   

   Separate the yolks from the proteins (proteins will not be needed). Cover with sugar.

3. Step 3:

   

   Beat the yolks with sugar to a thick fluffy mass.

4. Step 4:

   

   Pour the cream into a saucepan, add vanilla sugar and put on fire. Until boiling, BUT DO NOT BOIL! There will be signs of boiling - immediately remove from the fire.

5. Step 5:

   

   Pour hot cream into the yolk mass in a thin stream and continue to beat.

6. Step 6:

   

   That's such a lush mass turned out.

7. Step 7:

   

   Then cool ours a little, pour it into a metal mold (I noticed that if frozen in a metal mold, ice cream does not crystallize)

9. Step 8:

   

   Cover the container with foil and put it in the freezer. 4-6 hours. Once I did mix it up - there were no ice crystals)

10. Step 9:

    

    Prepare raspberry sauce. Pour the raspberries into a saucepan.

11. Step 10:

    

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

12. Step 11:

    

    Add a little water. Simmer over low heat until boiling. Boil for 5 minutes.

13. Step 12:

    

    Then grind the mass with a blender.

14. Step 13:

    

    Grind through a sieve. The sauce is ready))

15. Step 14:

    

    We put ready-made ice cream in three balls in portioned cremans, pour raspberry sauce and enjoy the extraordinary taste) Bon appetit!