Directions:

1. Puree Alpine Fresh Raspberries. Pour puree through a strainer to remove seeds. Sit in fresh squeezed lemon juice to puree.

2. Place the half-and-half and the heavy cream into a medium saucepan, over medium heat.

3. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.

4. In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and vanilla and whisk to combine.

5. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about a third of the cream mixture has been added.

6. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F.

7. Pour the mixture into a container and allow to sit at room temperature. Stir in the vanilla extract. Fold in raspberry puree. 

8. Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden. OR

9. Place the mixture into therefrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.