- 1 12-ounce bag frozen unsweetened raspberries, thawed
- 2 tablespoons plus 1 cup sugar
- 2 1/2 tablespoons imported crème de cassis (black-currant liqueur)
- 6 large egg yolks
- 2 cups whole milk
- 2 cups heavy whipping cream
- 1 tablespoon vanilla extract
- Puree raspberries, 2 tablespoons sugar, and crème de cassis in processor. Let stand 15 minutes. Strain puree into bowl, pressing on seeds to extract as much fruit as possible; discard seeds.
- Whisk yolks and remaining 1 cup sugar in medium bowl to blend. Bring milk and cream to simmer in heavy medium saucepan. Gradually whisk hot cream mixture into yolk mixture; return custard to pan. Stir over medium heat until custard thickens enough to leave path on back of spoon when finger is drawn across, about 6 minutes (do not boil). Immediately pour custard into large bowl; mix in vanilla.
- Place bowl of custard over another large bowl filled with ice and water and cool, stirring occasionally, about 40 minutes. Stir in raspberry puree.
- Process custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to large container, cover, and freeze until firm, at least 4 hours and up to 2 days.