Raspberry Ice Cream
1 1/2 c (355 ml) half and half
1 c (200 g) sugar, divided
1/2 tsp salt
7 egg yolks
1 1/2 c (355 ml) heavy cream
1 1/2 c (355 ml) strained raspberry puree
1 Tbls lemon juice
1 tsp vanilla
Place the half and half, 1/2 c of the sugar and the salt in a medium saucepan. Put over medium heat and bring to a boil.
Meanwhile, in another bowl, beat the remaining 1/2 c sugar with the egg yolks to the ribbon stage, until lightened in color and texture.
When the half and half has come to a boil, immediately pour about 1/2 c into the egg yolks, whisking the entire time to ensure that you do not curdle the yolks. Continue adding the half and half in small amounts until about half of it has been whisked into the eggs, then pour the egg mixture into the pan with the remaining half and half and cook until thickened, whisking constantly.
Pour the hot custard through a strainer, if desired, into a large bowl. Add the cream, raspberry puree, lemon juice and vanilla. Whisk to combine, then press plastic wrap to the surface of the custard and refrigerate until very cold. I refrigerated it overnight, but this recipe suggests that you freeze it within 4 hours of making the custard to preserve the fresh taste of the berries. It is up to your discretion! After the custard has cooled thoroughly, freeze it in an ice cream maker according to the manufacturer’s directions.