Raspberry Ice Cream

Directions

1. 1
   Warm the half-and-half and sugar in a medium saucepan.
2. 2
   Pour the cream into a large bowl and set a mesh strainer over the top.
3. 3
   In a separate medium bowl, whisk together the egg yolks.
4. 4
   Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
5. 5
   Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
6. 6
   Pour the custard through the strainer and stir it into the cream.
7. 7
   Mix in the raspberry puree and lemon juice, then stir until cool over an ice bath.
8. 8
   Chill thoroughly in the refrigerator, but to preserve the fresh raspberry taste, churn the ice cream within 4 hours after making the mixture.
9. 9
   Italians dip ice cream in pure, dark chocolate, creating Tartufi (page 230), truffles of ice cream.
10. 10
    Serve Raspberry Tartufi with White Chocolate Sauce (page 167).