Raspberry Ice Cream - cooking recipe

Ingredients

2 (10 ounce) boxes frozen raspberries, thawed (in heavy syrup)
2 teaspoons fresh lemon juice
1/2 cup sugar
1 1/2 teaspoons cornstarch
1 1/4 cups whole milk
2 large egg yolks
1/4 teaspoon vanilla
1 cup chilled heavy cream

Preparation

Puree raspberries and syrup with lemon juice in a food processor; then force through a sieve into a bowl, pressing hard on and then discarding the solids.
Whisk together sugar and cornstarch in a bowl. Then whisk in milk, yolks, and a pinch of salt. Cook custard mix in a 2 1/2-3 quart heavy saucepan over moderate heat, whisking until it just reaches a boil. Reduce heat and simmer for 1 minute, whisking continuously (custard will look curdled).
Pour custard through fine sieve into a bowl. Stir in vanilla and cool, stirring occasionally.
Stir berry puree and cream into custard and chill, covered, until cold (at least 2 hours).
Freeze in ice cream maker, following manufacturers instructions. Transfer to an air tight container and put in freezer to harden.
Note: Ice cream keeps about 1 week.