1½ cups (375ml) half-and-half
1 cup (200g) granulated sugar
pinch of salt
1½ cups (375ml) heavy cream
4 large egg yolks
1½ cups (375ml) strained black raspberry purée (from fresh or thawed frozen berries)
1 tablespoon lemon juice
about 1/8 t xanthan gum (optional; helps keep ice cream scoopable)
-Warm the half-and-half, pinch of salt and about half of the sugar in a medium saucepan. Pour the cream into a large bowl and set a mesh strainer over the top.
-In a separate medium bowl, vigorously whisk together the egg yolks with the other half of the sugar. Slowly pour the warm liquid into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
-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. Vigorously whisk in the xanthan gum, if using, and quickly pour the custard through the strainer and stir it into the cream. Mix in the raspberry purée and lemon juice, then stir until cool over an ice bath.
-Chill thoroughly in the refrigerator, but to preserve the fresh berry taste, churn the ice cream within four hours of making the mixture.