Berry and cream ice cream

Start the culinary magic by preparing all the necessary ingredients. Pay special attention to separating the egg whites and yolks, because the yolks will be the basis of our future masterpiece. The egg whites can be saved for another culinary experiment.

In a saucepan, the egg yolks meet the powdered sugar. From this moment, the mystery of transformation begins. Rub them together, as if mixing paints to create a culinary canvas, until the sugar dissolves and the mixture becomes light and airy.

In a thin stream, like the murmur of a mountain stream, pour 200 ml of cream into the yolks, stirring constantly. Your task is to create perfect homogeneity, where each ingredient dances in harmony with the other.

On the lowest heat, as if telling a fairy tale, warm the mixture, adding vanilla sugar for a magical aroma. Stir to prevent lumps from forming, for 8-10 minutes. Your reward is a thickened cream, ready for new adventures.

If unwelcome guests – lumps – suddenly appear in the cream, don't despair! Remove it from the heat and whisk with a blender until smooth, as if erasing all traces of failure. But remember: boiling is the enemy of delicate yolks, be vigilant!

Chill the cream, as if giving it time to think, and then rub it through a sieve, getting rid of everything unnecessary. Now it has to go to the freezer to get a little hardened, but not freeze completely.

The remaining cream awaits its moment in the tall blender cup. Whip it on low speed, gradually increasing the speed, until it turns into a thick sour cream, ready for feats.

Frozen custard meets whipped cream, and the mixer comes into play again. Just 20 seconds, and the mixture is sent back to the freezer, this time for 1.5 hours.

Raspberries await their turn in the colander, washed with clean water, and then lovingly pureed through a sieve, turning into a berry puree full of flavor and aroma.

And so, the frozen ice cream finds itself back in the mixer's embrace, this time with berry puree. Whisk until smooth and send it back to the freezer for 5 hours or overnight. Morning is wiser than evening, especially when it comes to ice cream!