Raspberry Ice Cream

Ice Cream Base:
2 cups heavy cream
1/4 cup milk - whole or 2%
2/3 cup granulated sugar
1/8 teaspoon salt
5 egg yolks

Raspberry Puree:
12 oz frozen raspberries - thawed to room temperature or 2 1/2 cups fresh berries
1/4 cup granulated sugar - more as needed (taste and test as you go)
1/2 teaspoon vanilla extract


Make the Ice Cream Base
In a medium saucepan over medium-low heat, barely simmer the heavy cream, milk, granulated sugar, and salt. Stir often. Once you see bubbles along the perimeter, remove pot from heat. You don't want it to boil but the mixture should be warm.

In a medium bowl whisk the egg yolks. While whisking, slowly pour 1 cup of the hot cream into the egg yolks. Now, whisk the egg yolk mixture into the pot with the remaining hot cream.

Place the pot over medium-low heat and cook until it reaches 165°F on an instant read thermometer, the mixture should coat the back of a spoon.

Strain the mixture through a fine mesh strainer. Cover and place in the refrigerator to cool. 


Make the Raspberry Puree
In a blender puree the raspberries, sugar, and vanilla extract. Add more sugar as you see fit. But remember, you'll be adding the fruit puree to the ice cream base (that's sweet). Optional: if you want to remove the raspberry seeds (I did), pour the mixture through a fine mesh strainer.

Stir the puree into the ice cream base. Cover with plastic wrap so it's on top of the mixture with no air or a skin will form.  Chill in the refrigerator for 4 hours or until completely chilled. 

Remove the raspberry ice cream mixture from the fridge. Churn in an ice cream machine according to manufactures instructions.

Freeze until hard.