Ingredients

• 1 cup whipping cream
• ½ cup sugar
• ½ cup whole milk
• Dash salt
• 2 egg yolks
• ½ teaspoon vanilla
• 1 teaspoon Chambord
• 1 cup fresh raspberries processed in a food processor and strained to remove seeds

Instructions

1. Combine cream, sugar, milk and salt in a heavy bottomed pan. Bring to a simmer over low, stirring to dissolve sugar and salt.
2. Beat egg yolks in a bowl. Pour ½ to ¾ cup hot cream liquid into the egg yolks mixing constantly. Continue to mix and pour egg yolk mixture back into the pan.
3. Cook over low, stirring constantly until mixture is thickened to the consistency of a thin pancake batter, 10 to 15 minutes. Stir in raspberry puree and vanilla and flavoring and chill at least 3 hours.
4. Process mixture in ice cream machine according to the directions.