Yield:Yields about 1 quart.

This ice cream recipe uses David Lebovitz’s simple formula tocreate your own custom ice-creamflavor. Here, puréed raspberries and a touch of Chambord combine to create an intense raspberry flavor.

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2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
Table salt
5 large egg yolks
12盎司。新鲜或冷冻的覆盆子，切成薄片，紧张并与1/3杯糖混合
3 to 4 Tbs. Chambord

Preparation

In a medium saucepan, mix 1 cup of the cream with the milk, sugar, and a pinch of salt. Warm the cream mixture over medium-high heat, stirring occasionally, until the sugar dissolves and tiny bubbles begin to form around the edge of the pan, 3 to 4 minutes.
通过装满几英寸的冰水来准备一个冰浴。在冰水中设置一个较小的金属碗（一个至少1-1/2夸脱的金属碗）。将剩余的一杯奶油倒入内碗中（这有助于奶油奶油稍后再倒入）。在顶部设置一个精细的过滤器。
Whisk the egg yolks in a medium bowl. In a steady stream, pour half of the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.
Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heat-proof rubber spatula until the custard thickens slightly (it should be thick enough to coat the spatula and hold a line drawn through it with a finger), 4 to 8 minutes. An instant-read thermometer should read 175° to 180°F at this point. Don’t let the sauce overheat or boil, or it will curdle. Immediately strain the custard into the cold cream in the ice bath.
Cool the custard to below 70°F by stirring it over the ice bath. Stir the raspberry purée and Chambord into the cooled custard.
Refrigerate the custard until completely chilled, at least 4 hours. Then freeze the custard in your ice cream maker according to the manufacturer’s instructions. Transfer the just-churned ice cream to an air-tight container, and freeze for at least 4 hours or up to 2 weeks.