Raspberry Milk Ice Lollies
Slit the vanilla pod and scrape out the seeds. Mix the vanilla seeds with the milk in a pot and bring to a boil. Pull the pot from heat and let stand for about 30 minutes.
Beat the yolks with 50 grams (approximately ¼ cup) sugar until fluffy.
Remove the vanilla seeds from the milk and pour the still warm milk (re-heat if milk gets cold) in a thin stream to the yolk mixture, while beating constantly. Put the yolk-milk mixture back over the heat and heat shortly before the milk starts to boil (do not cook in any case!). Allow to cool, stirring occasionally.
Heat the raspberries with the sugar in a saucepan until the sugar dissolves. Puree the raspberry mixture and pass through a sieve. Season to taste, if necessary.
Stir one third of the raspberry puree into half of the cooled yolk-milk mixture and add to the ice cream molds. Refrigerate for about 2 hours.
Pour the remaining yolk-milk mixture into ice cream molds, put in the popsicle sticks, and freeze. Once the mixture is frozen, pour the remaining raspberry puree into the molds and freeze the ice lolly again for at least 2 hours.
To serve, briefly dip the molds in warm water and release the ice lollies from the molds.