Frosty Raspberry Parfaits

Directions

1. 1
   Place 2 cups raspberries in a food processor; cover and process until blended. Press through a fine mesh strainer; discard seeds and pulp.
2. 2
   In a small saucepan, combine egg yolks and sugar; stir in raspberry puree until smooth. Cook and stir over medium heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat; stir in vanilla. Transfer to a bowl. Refrigerate until chilled.
3. 3
   Fold in whipped cream. Coarsely mash remaining raspberries. In six freezer-proof parfait glasses, layer 1 tablespoon mashed berries and 1/4 cup cream mixture. Repeat layers. Cover and freeze for 6 hours or overnight. Garnish with additional raspberries if desired.