- 4 cups [1 L] fresh raspberries
- Juice of 1 lemon
- 4 egg yolks
- 3 cups [750 mL] half-and-half
- 1 1/2 cups [300 g] sugar
- 1 teaspoon [5 mL] vanilla extract
- Ice cubes
- Well-clean then delicately rinse raspberries under cold running water.
- Delicately pat dry, then leave raspberries to dry completely onto paper toweling.
- Crush then press pureed raspberries through a fine sieve, into a bowl.
- Delicately mix in lemon juice.
- Cover and refrigerate raspberry puree for quite a few hours.
- Then beat egg yolks until of lemon color; set aside.
- Into a heavy casserole, bring half-and-half to just a boil, but do not boil.
- Slowly mix in sugar, stirring after each addition to melt sugar; remove from heat.
- Leave mixture to cool, in casserole, to room temperature.
- Then, slowly mix in reserved beaten egg yolks; beat using a wire whip.
- Return casserole over low heat; cook mixture until thickened for approximately 8 to 10 minutes, stirring until mixture coats the back of a metal spoon.
- Pour mixture into a bowl and transfer bowl into a larger bowl already filled with ice cubes.
- Mix vanilla extract into mixture; cover bowl and leave mixture to cool.
- Refrigerate mixture for quite a few hours, until really cold.
- Mix in really cold raspberry puree.
- Pour mixture into ice cream maker cylinder.
- Process following manufacturer's instructions.