Prepare the custard base. In a bowl we put the egg yolks, carefully separating them from the whites, and then beat them with a mixer until homogeneous with sugar and vanilla. Then gradually pour in the milk, at the same time stirring the mass with the yolks.
Cook in a water bath. Pour 250-300 ml of water into a saucepan and bring it to a boil. We place in it a bowl with a previously prepared mass and cook on a water bath until it thickens, about 9 minutes, constantly stirring. Once the process of thickening has begun, it is necessary to remove the cream from heat immediately, so that the egg does not curdle. Next, cool the cream by placing the bowl in a bowl with cold water. Prepare berries. We get rid of seeds by rubbing raspberries through a sieve, having previously washed them (throw away the cake). The resulting puree of raspberries we add to the cooled custard and mix thoroughly. Whip the cream until it is fluffy. Carefully add the cream to the raspberry cream with a whisk and stir until the cream becomes soft and smooth. Transfer the future ice cream into a container with a lid and put it in the freezer.
To avoid the formation of ice crystals, stir the ice cream thoroughly every 30 minutes for 4-5 hours of freezing.