• by SSIT

Ingredients

• Heavy Cream
• Half and Half (mixture of equal parts whole milk and cream)
• Vanilla Bean Pods
• Sugar
• Egg Yolks
• Bonaf Freeze Dried Raspberries

 

Instruction

1. Combine all the ingredients except the eggs and Rasspberries to a saucepan over medium low heat. Heat the mixture just until bubbles form around the edges of the pan. Then remove the pan from the heat.
2. Whisk the egg yolks in a bowl until they become pale yellow.
3. Add some of the Raspberries to a blender and blend until they are powder.
4. Remove a few tablespoons (5ish) of the hot cream mixture and add it to the eggs one tablespoon at a time, whisking constantly.
5. Then slowly add the egg mixture into the hot cream mixture, whisking constantly still, and return the saucepan to the stove over medium low heat.
6. Add the Raspberry powder and whisk vigorously to combine everything.
7. Crumble up the remaining Raspberries and add them as well. Stir constantly until thickened.
8. Remove from the heat and chill in the refrigerator until completely cool.
9. Add the mixture in your ice cream maker
10. Scoop into an ice cream container and then place it in the freezer for several hours.