Homemade raspberry ice cream

150 g raspberry

1 glass milk

1 egg yolk

? packs of vanilla sugar

2 tbsp. sugar

Combine the egg yolks, plain and vanilla sugar, mix until smooth.

Heat the milk, not boiling.

Pour the hot milk in a thin stream to the mashed yolks while stirring the egg should not boil.

Put the mixture on the stove, stirring constantly cook until thick, remove from heat and leave to cool.

Rinse raspberries, crushed in a blender or RUB through a sieve.

To connect raspberry mixture with the cooled mixture, whisking, put the mixture in a container, remove 1.5 hours in the freezer.

To get ice cream, mix well and flatten it again to remove the freezer 2 hours homemade raspberry ice cream must be fully harden.