Pour the milk into a saucepan and combine with sugar. Bring to a boil and remove the saucepan from the heat.

Starch to dissolve in cold water. Grind the yolks with powdered sugar, pour it in a thin stream 1/3 of the milk, stirring constantly. Pour yolk-milk mixture to the remaining milk in a saucepan, pour the starch, mix well and return the saucepan on the fire, bring to a boil, but do not boil! Boil until lightly thickened and remove from heat. Allow to cool to room temperature.

While milk cools, the mass necessary to prepare fresh raspberry juice. To do this, to break the raspberries in a blender and RUB through a fine sieve or to use a special juicer for berries.

Add the raspberry juice to the dairy mass and stir until smooth.

Whip the mass in a blender.

Pour into molds with tightly fitting lids. Remove in the freezer for at least 5 hours, preferably overnight. Periodically need to get the ice cream and mix.