* Beat eggs in large bowl until light and fluffy, then gradually add the powdered sugar and beat for 3 minutes. Pour the heavy cream, cream and milk into the egg mixture and beat well. Pour into an ice cream maker and freeze according to manufacturer's instructions. If you do not use ice cream maker, spoon into a bowl of 2 liters and freeze for 3 hours, then beat with electric mixer on hand until smooth. Return to freezer for 3 hours. Repeat this process 3-4 times, then freeze for 2 hours, until semi-solid.
* Meanwhile, place raspberries and powdered sugar in a bowl and mix gently with the back of a fork. When ice cream is frozen to a soft consistency spoon, gently fold through the raspberries to create a wavy effect. Transfer to a plastic container and freeze until solid.
* Meanwhile, place raspberries and powdered sugar in a bowl and mix gently with the back of a fork. When ice cream is frozen to a soft consistency spoon, gently fold through the raspberries to create a wavy effect. Transfer to a plastic container and freeze until solid.
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