Raspberry Curd Ice Cream

Rating: 3.78 / 5.00 (9 Votes)

Total time: 45 min

Servings: 4.0 (servings)



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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