Raspberry Ice Cream

Himbeer Basic mixture: 1 big egg, 40 grams sugar, 250 ml cream, 125 ml milk. Raspberry mixture: 125 grams raspberry, 125 grams sugar, juice of 3/4 lemon. Allow the raspberry mixture to stand 2 hours in the refrigerator and stir occasionally then mash it. Whisk the egg up 2 minutes long, then stir in the sugar bit by bit and keep on stirring about 2 minutes until sugar dissolves. Add cream, milk and raspberry mixture and mix all up well. Put all into the ice cream maker and let the machine do its work.

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