1 container (6 oz.) fresh raspberries
1 1/4 cups sugar
1 1/2 tsp. lemon zest (2 fresh lemons)
1 3/4 cups milk
4 egg yolks
pinch of salt
6 drops red liquid food coloring
1 1/2 cups heavy cream
Follow Directions for Lemon Custard Ice-Cream, changing steps 2 and 4
2. In food processor, combine raspberries and 2 Tbsp. sugar. Puree until smooth, then force through a strainer (you should have 1/2 to 2/3 cup). Discard Solids. Stir together 2 Tbsp. sugar and the lemon zest in small bowl. Stir in raspberry puree and set aside.
4. Add raspberry mixture and food coloring to bowl, stirring well. Place wax paper on custard; refrigerate until chilled about 4 hours.
