Blend the raspberries until completely smooth, then pass through a fine-mesh strainer into a bowl, pressing gently with a spatula to extract all the puree while leaving the seeds behind. This step can be done first since it requires no cooking and the puree can rest while you prepare the custard base. Set aside at room temperature.

Combine the egg yolks, sugar, salt, and heavy cream in a heavy-bottomed pot. Heat the mixture over medium heat, stirring constantly with a whisk or wooden spoon, until it reaches 165°F on an instant-read thermometer—this pasteurizes the eggs and creates a silky custard base. The mixture should look slightly thickened and coat the back of a spoon. I like to use a pot with a light-colored interior so I can monitor the color of the custard as it heats.

Pour the hot custard from Step 2 into a clean bowl. Gently fold in the vanilla extract, then fold in the raspberry puree from Step 1 until fully incorporated and the mixture has a beautiful pink color. Cover the bowl and refrigerate for at least 6-8 hours, or until completely chilled to 40°F or below. I find that chilling overnight gives you the best texture in the final ice cream—the flavors also meld beautifully during this resting time.

Pour the chilled custard from Step 3 into your ice cream machine and churn according to the manufacturer's instructions, typically 20-25 minutes, until the mixture reaches a soft-serve consistency. Transfer the churned ice cream to a freezer-safe container and freeze for at least 4-6 hours until firm enough to scoop. The churning incorporates air and creates that smooth, creamy texture that sets homemade ice cream apart from store-bought versions.