• 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).

Serving

• Five to ten minutes before serving, remove the ice cream from the refrigerator to make it easier to remove with an ice cream scoop.
• Ice cream is best served in pre-chilled glass or porcelain bowls. Take it out with a hot, but dry, ice cream spoon (soak in boiling water, then wipe).