Luscious Raspberry Ice Cream

• Four 1/2-pints ripe raspberries or two 12-ounce packages frozen raspberries, thawed
• 1 cup sugar
• Pinch of salt
• 1 cup heavy (whipping) cream
• 1 cup whole milk

1. STEP 1: Pulse the raspberries in a food processor just until broken up.
2. Pour through a coarse strainer set over a large bowl, pressing hard on the solids to extract as much liquid as possible.
3. (You should have about 1 1/2 cups puree.)
4. STEP 2: Add the sugar and salt, whisking until dissolved.
5. Add the cream and milk and whisk until blended.
6. Refrigerate, covered, until thoroughly chilled.
7. STEP 3: Pour the mixture into an ice cream maker and freeze according to the manufacturers instructions.
8. After churning, the ice cream will be soft but ready to eat.
9. For a firmer texture, transfer to a freezer container and freeze for at least 2 hours.
10. This is best served on the day its made.

raspberries, sugar, salt, heavy, milk

Taken from www.cookstr.com/recipes/luscious-raspberry-ice-cream (may not work)