Black Raspberry Ice Cream

• 1 1/4 cups heavy cream
• 3/4 cup whole milk
• 1/2 cup plus 1 tablespoon sugar
• Kosher salt
• 3 large egg yolks
• 1/2 teaspoon vanilla extract
• 2 1/2 cups black raspberries

1. Heat the cream, milk, sugar and a pinch of salt in a heavy pot until it's just beginning to bubble around the edges (do not let it boil).
2. In the meantime, whisk together the egg yolks in a heatproof bowl. Temper the yolks by slowly whisking in about a third of the hot cream, and then whisk this mixture back into the pot with the rest of the cream.
3. Cook the custard over medium-low heat, stirring constantly, until it coats the back of a wooden spoon, about 5 minutes. Make sure not to let it boil. Strain the custard through a fine mesh sieve and stir in the vanilla.
4. Puree the raspberries in a blender and strain through a sieve to remove the seeds. Stir the puree into the custard, cover and refrigerate until completely chilled, preferably overnight.
5. Freeze the mixture in an ice cream maker, transfer to a container and put in the freezer to harden completely. Soften for a few minutes at room temperature before serving.

heavy cream, milk, sugar, kosher salt, egg yolks, vanilla, black raspberries

Taken from food52.com/recipes/29861-black-raspberry-ice-cream (may not work)