Raspberry Ice Cream
- 300 grams Frozen raspberry
- 200 grams Yogurt (0.1% fat)
- 200 grams Whipped cream
- 200 milliliters milk
- ½ Vanilla bean (seeds scraped)
- 2 egg yolks
- 60 grams sugar
- 1 pkg Vanilla sugar
- Raspberries (for garnish)
Thaw the raspberries, puree and strain through a sieve. Bring the milk with the vanilla bean and the seeds to a boil, set aside and allow to cool slightly. Beat the egg yolks and the sugar over a hot water bath until creamy. Strain the milk mixture into the egg yolk mixture in a slow, steady stream. Drizzle in the yogurt and raspberry puree. Taste, sweeten if necessary and allow to cool.
Meanwhile, cut strips out of parchment paper approximately 1.5 cm (approximately 1/2 inch) higher than the cups and 2 cm (approximately 3/4 inch) longer than the circumference. Line the inside of the cups with the paper.
Beat the cream until stiff and fold into raspberry mixture. Divide the mixture among the 6 small cups. Freeze at least 4 hours.
To serve, remove from the freezer, turn out from the cups and remove the paper sleeve. Place back in the cups and serve garnished with raspberries.