This one is a little odd. You make simple syrup with 1 cup sugar, 1/2 cup water - so a pretty heavy simple syrup - and pour the hot syrup into a blender with 3 egg yolks. This produced kind of a frothy yellowish mixture that appeared to cook the eggs a bit. Then you add 3/4 lb. raspberries, 1/4 tsp. salt, and 1 tbsp. lemon juice and pulse a few times until it's nice and smooth-ish. I used lime juice instead of lemon and it turned out just fine.
I didn't pour through a strainer, because I wanted the raspberry seeds and bits to be intact! But you can.
Mix with 2 cups half and half and you have a beautiful pinkish mixture:
This one turned out rather awesome, but I forgot to get a photo when we were enjoying it. I'm writing this post somewhat after the fact and including a picture from a later date: you can see it's nice and strong pink, and all of that flavor is from the raspberry puree.
Another hit, although honestly I'm not sure whether I like berries better in ice creams or sorbets. I guess I'll figure it out as the summer goes along!
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