Makes about 1 quart. Difficulty
6 egg yolks 2-1/2 cups 1% milk, divided 1 teaspoon vanilla extract 3/4 cup sugar 1/2 teaspoon salt 1 cup cream 3 cups raspberries 1/2 Tablespoon Chambourd (optional)
Whisk the egg yolks in a mixing bowl. Gently heat the 1-1/2 cups milk along with the vanilla extract, sugar and salt in a medium sized heavy bottomed saucepan. When the milk mixture is hot, drizzle the milk into the yolks, whisking constantly as you pour. Pour the mixture back into the pan. Cook the mixture over low heat, stirring constantly with a wooden spoon until it thickens (it should coat the back of the wooden spoon). Pour the cream and remaining 1 cup milk into a bowl. Immediately strain the mixture through a fine mesh sieve directly into milk-cream mixture. Whisk together to cool the mixture. Cover and chill thoroughly.
Puree the raspberries in a food processor and press the 3/4 of the puree through a fine sieve to remove the seeds. Add the puree with seeds and without to the cream base and stir to combine. Add the Chambourd; stir to blend. Pour the ice cream mixture into an ice cream maker and freeze according to instructions on your ice cream maker.