I used David Lebovitz's recipe for raspberry ice cream, with one change: I added MORE raspberries to get this gorgeous color!
1 1/2 c. Half and Half
1 c. sugar
1 1/2 c. heavy cream
4 large egg yolks
1 1/2 cups strained raspberry puree (I used 3 cups)
1 T. lemon juice
Warm the half & half and sugar over medium heat. Pour the cream into a large bowl, and place a wire mesh strainer on top. In a separate medium bowl, whisk the egg yolks. Slowly whisk the warm half & half into the eggs yolks, then scrape them back into the saucepan.
Keep stirring the mixture, scraping the bottom, until the mixture thickens and coats the spatula. Pour the custard through the strainer into the cream. Mix in raspberry puree and lemon juice. Stir well and cool in an ice bath. Chill thoroughly in the fridge for 4 hours, and churn the ice cream in your ice cream maker.