Homemade Raspberry Ice Cream

Raspberry Ice Cream

• 3 egg yolks

• 3/4 cup half-and-half

• 1/2 cup sugar

• 3/4 cup heavy cream

• 3/4 pint raspberries

• 2 tbs sugar

• a couple drops vanilla extract

• pinch of salt

Whisk the egg yolks briefly in a small bowl. Set a strainer over a heat-proof bowl. Heat the half-and-half and 1/2 cup sugar in a heavy-bottomed pot over medium heat, until sugar dissolves. When hot whisk a little of the hot half-and-half into the egg yolks and then whisk warm yolks into the hot mixture. Cook over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon. Do not let it boil. Remove from the heat and quickly strain. Add the heavy cream. Cover the mixture and chill. Puree the raspberries in a food processor, and strain the puree to remove the seeds. (It will take some help from your fingers to press the raspberries through while the seeds remain in the strainer.) Stir in the 2 tbs of sugar, and once the sugar has melted, add the berries to the cold cream mixture. Add vanilla and salt. Chill thoroughly and then freeze according to your ice-cream maker's instructions.