Raspberry Ice Cream

1. 1

   Puree raspberries and syrup with lemon juice in a food processor, then force through a sieve into a bowl, pressing hard on and discarding solids.

2. 2

   Whisk together sugar and cornstarch in a bowl, then whisk in milk, yolks, and a pinch of salt.

3. 3

   Cook custard in a 2 1/2- to 3-quart heavy saucepan over moderate heat, whisking, until it just reaches a boil, then reduce heat and simmer, whisking, 1 minute.

4. 4

   (Custard will look curdled.)

5. 5

   Pour custard through a fine sieve into a bowl, then stir in vanilla and cool, stirring occasionally.

6. 6

   Stir berry puree and cream into custard and chill, covered, until cold, at least 2 hours.

7. 7

   Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden.

No additional tips available.