Easy Raspberry Ice Cream

For the raspberry puree:
Combine raspberries and sugar in a saucepan. Add 1/4 cup of water to cover the berries and puree with an immersion blender. Bring to a rolling boil until the sugar is thoroughly dissolved. Remove from heat. Strain the mixture through a sieve into a bowl to remove the seeds. Refrigerate the puree in the bowl until cold. Discard the seeds.

For the custard ice cream base:
Whisk the eggs in a bowl until fluffy (about 2 minutes). Whisk in the sugar a little at a time until completely blended, then beat one minute more. Add the cream and milk and whisk until thoroughly combined. Add in the salt, vanilla extract, and the cooled raspberry puree. Whisk until smooth.

Pour the mixture into your ice cream maker and freeze according to manufacturer’s instructions. (Note: you may have to divide the mixture in half and run as two batches depending on the size of your ice cream maker.)

Makes approximately 1.5 quarts.

NOTE: This ice cream base is adapted from a Ben & Jerry’s sweet cream base recipe found on the internet. It’s really simple and very adaptable.