Ingredients

• 3 large egg yolks

• 1 1/2 cups heavy whipping cream, divided

• 1/2 cup sugar

• 2 cups raspberries

• 2 tablespoons sugar

• 2 drops vanilla extract

• 1 pinch salt

1. Whisk egg yolks briefly in a small bowl. Heat 3/4 cup cream and 1/2 cup sugar in a heavy-bottomed pot over medium heat, until sugar dissolves and cream is hot. Whisk a little of the hot cream into the egg yolks to temper. Then whisk warm yolk mixture into hot cream and cook, stirring constantly, until mixture thickens enough to coat the back of a spoon. Do not let mixture boil. Remove from heat and quickly strain through a sieve into a bowl.

2. Whisk in remaining 3/4 cup cream, cover mixture, and chill in the refrigerator.

3. Puree raspberries in a food processor, and pass the puree through a fine-mesh sieve to remove the seeds. Stir in 2 tablespoons sugar until sugar has dissolved. Add raspberry puree to the cold cream mixture. Stir in vanilla extract and salt. Chill in the refrigerator until mixture is cold.

4. Pour the mixture into the ice cream maker and select the ice cream mode. Churn until the ice cream is set (after the 60-minute process is complete, the machine will automatically enter the cold-holding mode to make the ice cream firmer. Alternatively, you can choose the Cold-only mode to freeze until set).