For the Raspberry Sauce
2 cups fresh raspberries
1 cup sugar
1/2 lemon, juice & zest
Ice Cream Custard Base
1 cup whole milk
2 cups cream
3/4 cup sugar
5 egg yolks
1-2 cups fresh mint leaves, torn
To make the raspberry sauce, combine the raspberries, sugar, and lemon juice and zest in a medium saucepan. Cook over medium heat, stirring occasionally, until the berries have burst. Remove from heat and let chill. Strain through a fine mesh sieve to remove the seeds.
To make the custard, warm the milk, sugar, and the cream in a medium saucepan over medium to low heat until brought to a simmer. Remove from heat and add in the mint leaves, then cover for 1 hour to steep the mint. Whisk the egg yolks in a bowl and set aside.
Strain out the mint, then re-heat the mixture to a simmer. Remove pan from heat and gradually whisk the mixture into the egg yolks. Return the mixture to the pan and place over low heat, stirring constantly until thick enough to coat the back of a spoon. Remove from heat, strain into a bowl and place in an ice bath or in the fridge to chill.
Once the custard is cool, churn it in a ice cream machine until a “soft-serve” texture is reached. Transfer the ice cream to a chilled storage container, alternating between adding the ice cream and a swirl of raspberry sauce for a layering effect.
