- Raspberry - 300 Grams
- Sugar - 2/3 Cups
- Yolk - 2 pieces
- Cream - 1 glass
- Low-fat milk - 1 glass
- Starch - 1 st. a spoon
- Vanillin - 1/4 Teaspoons
- Sugar powder - 2 items. spoons
Homemade raspberry ice cream is prepared as follows: 1. Cream, milk, starch, half of sugar and vanillin is brought to a boil. When the boil, a thin trickle add yolks. Continue to cook on low heat until it thickens. Then remove from heat and let cool. 2. Take half the raspberries, fill the remaining half of the sugar with sugar and put it on a slow fire. Cook for 10 minutes to raspberries cooked a little. Remove from heat, cool. 3. The other half of raspberries are covered with sugar powder and let stand at room temperature for 15 minutes. 4. Mix the cream mixture with the whole raspberry. Mix well to form a homogeneous mixture. We transfer it into a convenient mold (it is best to use plastic) - and in the freezer for 5-6 hours. Raspberry ice cream is ready!
Servings: 3-4