Homemade Raspberry Soft Serve Ice Cream

Instructions

1. In a pot over medium heat, bring 3 cups of milk to a simmer. As soon as the milk reaches a simmer, remove from the heat.
2. In a medium bowl, combine the egg yolks, sugar, cornstarch, vanilla and vigorously whisk until combined. Add the remaining 1 cup of milk to the mixture and whisk until incorporated.
3. Add the raspberries to the mixture.
4. Slowly stream in the 3 cups of simmering hot milk while constantly stirring. The mix will go from yellow to a light pink color.
5. Pour everything back in the pot you simmered the milk in and return over medium heat.
6. Constantly stir until thickened: the mixture will foam up after 6 to 7 minutes on the stove, then start simmering after 2 to 3 minutes. Once it reaches that first bubble, keep the mixture over the stove to simmer for 1 minute, then remove off the heat.
7. Using an immersion blender, blend the raspberries in the custard. You could also crush the raspberries in using the back of a spatula.
8. Strain the seeds out of the custard using a mesh strainer. Pour the custard in ice cube molds and freeze until solid, about 6 hours.
9. Make the syrup: in a saucepan over medium heat, combine the raspberries, sugar, water, lemon juice and rosemary sprig. Bring to a simmer and simmer over medium low heat for 12 to 15 minutes. Cool completely before serving.
10. When you’re ready to serve the ice cream, add the ice cream cubes to a food processor with a splash of milk. Pulse until the mixture goes from a crumbly consistency to smooth and creamy. Add more milk as needed.
11. Serve the ice cream right away with syrup on top.