Raspberry Ice Cream
(4 servings)
| Whip two egg yolks and 100 grams of sugar until light and fluffy. |  |
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Bring 400 millilitres of milk together with 50 grams of almond flour to a boil and let it simmer for 5 minutes. |
| Add the egg mixture to the almond milk and let it simmer for additional 5 minutes until the mixture starts thickening. |  |
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Whip 250 grams of cream until soft peaks rise and add the almond mixture. |
| Put the mixture into an ice cream maker or for one hour into the freezer. |  |
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Add 300 grams of frozen raspberries and serve with one handful of crumbled cookies and four tablespoons of chopped almonds. |