Heat the sweet cream and ¼ lb of sugar over medium heat until the sugar has melted. Whisk the egg yolks in the meantime with an electric mixer.
Add a little hot cream, stirring constantly, to the egg yolks, then gradually stir the mixture back into the cream and sugar mixture.
Cook the cream for about 15 minutes, stirring constantly, at a temperature below the boiling point, until it becomes uniform and thick and until it coats the background of the spoon. Remove from heat and strain quickly.
Add the miller, stir to combine the ingredients, cover with cling film and refrigerate for a few hours.
Puree the raspberries and strain to remove the seeds. Sugar, 2 tbsp, stir and allow to dissolve. Stir the puree into the cooled mixture of cream and eggs. Add vanilla extract and salt. Refrigerate fora few hours.
Pour the cold mixture into the ice cream machine and mix for 15-30 minutes or until it starts to freeze (according to the manufacturer's instructions). Transfer the ice cream to a suitable plastic container, then freeze in the refrigerator. (4 hours).