1. Beat the yolks with sugar and vanilla until light and fluffy.
2. Pour milk into the egg mass, and put it all in a water bath. Cook, stirring, until the mass thickens. Do not heat the mass over 158F (70C), otherwise the yolks will curl. Cool to room temperature.
3. Rub the raspberries through a sieve. Leave a few raspberries for garnish.
4. Combine the raspberry puree with milk and egg mass. Mix well until smooth.
5. Put the mixer bowl and the beaters in the freezer for 5-10 minutes. Then whip very cold cream to stiff peaks.
6. In two or three passes, add the raspberry-egg mixture to the whipped cream, gently kneading with a spatula from the bottom up until smooth.
7. Put the mixture into a 21x11x5cm mold. Until the ice cream freezes, mash it with a blender every 40-50 minutes, about 3-4 times. Decorate the dessert with fresh raspberries and pine nuts.
YIELD: about 900g of ice cream.
* P.S. Don't forget to take the ice cream out of the freezer 15-20 minutes before serving. It will melt a little and it will be easier to form balls.