Raspberry Ice Cream

Directions

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.