I just can’t let summer go. I was staring at two pints of fresh raspberries I picked up at the farmer’s market, and I knew pumpkin or apple flavored recipes would have to wait a bit, at least until I got over my summer berry binge. I could’ve done anything with these ripened berries, I thought about jam, or these cupcakes with curd, and of course pie, but this sudden summer heat had me wanting some ice cream. 
I hadn’t made a fruit base ice cream in sometime, so I turned the raspberries into a puree packed with so much natural flavor. I infused it into the heated milk and cream instead of incorporating it into the chilled base right before churning. I wanted a strong and distinct raspberry ice cream, as often berry flavors can lack the intensity because a simple swirl of puree or frozen fruit are mixed in. The struggle was waiting overnight for the base to set, but if you want to make high quality creamy ice cream, patience is key. And so is vanilla. Fine vanilla can bring out the best in any ingredient; simple milk becomes indulgent and raspberries heavenly. Heavenly, that’s all I can say to describe this insanely creamy and smooth ice cream. 
Raspberry Ice Cream
Ingredients
2 cups {2 half pints} – Raspberries {preferably fresh and in season}
1/4 to 1/2 cup – Granulated Sugar
2 cups – Heavy Cream
1/2 cup – 2% Milk
1/4 teaspoon – Course Salt
1/2 cup – Granulated Sugar
5 large – Egg Yolks
1 teaspoon – Pure Vanilla Extract
Recipe {Makes 1 quart}
For the raspberry puree, combine the raspberries and sugar, depending on natural sweetness of berries, into a small saucepan over medium heat. Cook until thickened and reduced a bit {about 10 minutes}. Cool slightly, and puree until smooth in a food processor or blender. Set aside.
To make the base, stir the cream, milk, half of the sugar {1/4 cup} and salt into a saucepan. When the cream mixture begins to bubble around the edge, remove from heat and stir in the raspberry puree. Meanwhile, whisk the yolks, just to break them up, then add the remaining sugar and whisk until combined. Set aside. Slowly ladle about 1/2 cup of the hot milk-cream base into the yolk mixture, while whisking quickly {make sure the eggs don’t curdle}. Add one more ladle of the hot mixture into the yolks, and whisk. Stir the cream base as you slowly add in the egg-cream mixture to the saucepan.
Cook over medium heat, stirring constantly until it has thickened, about 1 to 2 minutes. The mixture should coat the back of a wooden spoon, holding a clear path when you run your finger. Strain the base through a fine-mesh strainer into a clean container, over an ice-water bath. With a clean spatula, stir the base frequently until it has cooled to room temperature, remove from ice-water bath, and stir in vanilla. Cover with plastic wrap right onto the surface, refrigerate for at least 2 hours or overnight.
Freeze the ice cream, in your ice cream machine following your manufacturer’s directions. While the ice cream churns, put the container that you’ll keep your ice cream in the freezer. The ice cream is ready once it reaches the consistency of soft-serve, or the paddle creates a distinctive path as it churns. Enjoy right away, or place in your container, and freeze at least 4 hours.
