Raspberry Ice Cream

Preparation Purée raspberries and syrup with lemon juice in a food processor, then force through a sieve into a bowl, pressing hard on and discarding solids. Whisk together sugar and cornstarch in a bowl, then whisk in milk, yolks, and a pinch of salt. Cook custard in a 2 1/2- to 3-quart heavy saucepan over moderate heat, whisking, until it just reaches a boil, then reduce heat and simmer, whisking, 1 minute. (Custard will look curdled.) Pour custard through a fine sieve into a bowl, then stir in vanilla and cool, stirring occasionally. Stir berry purée and cream into custard and chill, covered, until cold, at least 2 hours. Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden. Cooks' note:Ice cream keeps 1 week.

Preparation Purée raspberries and syrup with lemon juice in a food processor, then force through a sieve into a bowl, pressing hard on and discarding solids. Whisk together sugar and cornstarch in a bowl, then whisk in milk, yolks, and a pinch of salt. Cook custard in a 2 1/2- to 3-quart heavy saucepan over moderate heat, whisking, until it just reaches a boil, then reduce heat and simmer, whisking, 1 minute. (Custard will look curdled.) Pour custard through a fine sieve into a bowl, then stir in vanilla and cool, stirring occasionally. Stir berry purée and cream into custard and chill, covered, until cold, at least 2 hours. Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden. Cooks' note:Ice cream keeps 1 week.