Mix the curd with vanilla sugar, egg yolks, sugar, 2 tbsp of whipped cream and juice of one lemon until creamy.
Rinse the raspberries, strain through a hair sieve. Fold the puree into the curd cream and beat heartily with a whisk.
Fill into a mold and freeze for 2 to 3 hours.
Decorate with the whipped cream.
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