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🍽️ Fruity Raspberry Ice Cream

206 kcal · 30 min · 4 servings

Fruity Raspberry Ice Cream Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Whisk the whole eggs and the three egg yolks in a bowl until creamy.
  2. 2. Add the sugar and the seeds from the vanilla pod to the egg mixture.
  3. 3. Place the bowl over a pot with hot water (bain-marie).
  4. 4. Continue stirring the mixture in the hot water bath until the sugar is completely dissolved and the mixture looks creamy.
  5. 5. Place the bowl in a cold water bath and whisk the mixture until it has cooled down completely.
  6. 6. Thoroughly wash the raspberries and remove any unripe or damaged berries.
  7. 7. Puree the raspberries and press the puree through a fine sieve to remove seeds and fibers.
  8. 8. Stir the raspberry puree into the cooled egg mixture.
  9. 9. Whip the cream, but do not let it become fully stiff yet.
  10. 10. Gently fold in the soy yogurt and the half-whipped cream into the raspberry-egg mixture.
  11. 11. Pour the ice cream base into a shallow metal bowl.
  12. 12. Place the bowl in the freezer for at least three hours.
  13. 13. Take the bowl out occasionally and stir the ice cream several times to prevent large ice crystals from forming.
  14. 14. Alternatively, you can use an ice cream maker to finish the ice cream.
  15. 15. Serve the ice cream garnished with freshly whipped cream and fresh berries.

Nutrition per serving