Ice cream with raspberry jam

The best reminder of summer are fragrant berry jams and preserves, which are very convenient to use throughout the year. They are suitable for baking, and simply as an independent dessert for tea. Raspberry jam is one of these versatile and traditional products whose benefits have long been proven. With its help, you can diversify ice cream and, thanks to the rich taste and aroma of jam, get a wonderful combination of sweet ice cream and light sourness of raspberries.

1. Calories
   215,91 kcal
2. Protein
   3,49 gram
3. Fat
   9,78 gram
4. Carbohydrates
   31,16 gram
5. ~ Time
   2 H 30 Min
6. Pepper
7. Complexity

Products per 6 serving:

1. Milk 3.5% fat
   1 glass = 200 g
2. Cream 33% fat

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   200 ml = 200 g
3. Chicken egg

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   3 pcs. = 180 g
4. Sugar

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   4 tbsp. l. = 100 g
5. Water

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   4 tbsp. l. = 72 g
6. Citric acid

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   0.5 tsp. = 2.5 g
7. Raspberry

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   1 tbsp. l. = 25 g

Steps:

1. 
   Carefully sort and wash fresh raspberries. Leave them in a colander to drain completely. If using frozen berries, allow them to thaw completely. Wash the eggs and separate the yolks from the whites. Prepare a mixer, blender, freezer container and jam pan.
2. 
   Prepare the ice cream. Bring the milk to a boil, remove from heat and let cool. Beat the yolks with sugar until smooth. Pour milk into them and mix thoroughly. Heat the resulting mass over heat until it thickens, then cool. Whip the cream with a mixer and add the egg cream to it, stirring gently. Place the mixture in the freezer for 60 minutes.
3. 
   Make raspberry jam. Grind the raspberries in a blender and put on fire. Bring to a boil, skimming foam from the surface. Keep on fire for another 3 minutes after boiling. Add sugar, stir, bring to a boil again and cook for 20-30 minutes, regularly skimming off any foam that forms. Stir citric acid in a small amount of water and add to the raspberry mixture. Bring to a boil again and remove from heat.
4. 
   Serve ice cream by layering ice cream and raspberry jam into glass glasses, or stir until smooth. Garnish with raspberries.