1 quart raspberries
1/3 cup raspberry honey(or any honey will do)
2 cups heavy cream
1 cup half and half
1 tsp lemon juice
1- 1 ½ cups sugar(depending on how sweet your berries are)
3 egg yolks
¼ tsp salt
Add the yolks,sugar and honey to a medium-size bowl. Whisk together and then set aside.
Using a double boiler over medium-low heat, add the half and half, cream, raspberries and salt.
Regularly whisk the mixture, heating until the temperature reaches approximately 145F.
The mixture should begin to turn purple.
Once the cream mixture has reached the desired temperature, slowly add about half of the mixture to the eggs and sugar while whisking vigorously. This will prevent the eggs from curdling.
Once the eggs and cream have been thoroughly integrated, pour back the egg mix into the remaining cream.
Whisk constantly and slowly as the mix rises in temperature. Once the temperature has reached 165-170F or when the mix evenly coats the back of a spoon.
Remove from heat and add the lime juice and vanilla.
Whisk them in completely and run through a sieve to remove any raspberries seeds.
Move to a new container to cool.
The mix can be placed in the freezer for 2 to 3 hours or, preferably, into the refrigerator overnight.
Churn according to your ice cream maker’s instructions.
After churning, place in freezer to firm up.
I recommend placing a seal of plastic wrap tight against the ice cream after making it to prevent a skin from forming on the ice cream’s surface.