Raspberry Ice Cream

• 6 cups raspberries
• 8 large egg yolks
• 1 cup sugar

Purée the raspberries in a food processor. Pass the purée through a medium sieve to eliminate the seeds. There should be 1½ cups of raspberry purée.

Place the egg yolks in a large stainless steel bowl. Whisk in the sugar and salt.

Place the milk and cream in a heavy-bottomed saucepot an