Black Raspberry Ice Cream for 8 Servings

Instructions:

1. Combine black raspberries, 1/2 cup sugar, and lemon juice in a saucepan over medium heat. Simmer for 8-10 minutes, stirring occasionally, until the mixture thickens into a syrupy consistency.
2. Blend the raspberry mixture until smooth, then press through a fine-mesh strainer to remove all seeds.
3. Chill the raspberry puree in the refrigerator until cold to the touch.
4. In a medium saucepan, heat the heavy cream, whole milk, and salt over medium heat until it reaches a gentle simmer.
5. While the cream heats, whisk the egg yolks and 3/4 cup sugar in a bowl until pale and thickened.
6. Slowly drizzle one cup of the hot cream into the egg mixture, whisking constantly to raise the temperature of the eggs without scrambling them.
7. Pour the egg mixture back into the saucepan with the remaining cream. Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (approx. 170°F / 77°C).
8. Remove from heat and stir in the vanilla extract.
9. Whisk the chilled raspberry reduction into the custard base until the color is a uniform deep purple.
10. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, then transfer to an airtight freezer-safe container and freeze until firm.