Raspberry ice cream

Heat the cream and ½ cup sugar in a heavy-bottomed pot over medium heat, until sugar dissolves

Meanwhile, whisk the egg yolks briefly in a small bowl.

When hot, whisk a little of the hot cream into the egg yolks and then whisk warm yolks into the hot mixture.

Cook over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon. Do not let it boil. Remove from the heat and quickly strain.

Add the heavy cream. Cover the mixture and chill.

Puree the raspberries in a food processor, and strain the puree to remove the seeds.

Stir in the 2 tablespoons of sugar, and once the sugar has melted, add the berries to the cold cream mixture. Add vanilla and salt. Pour the mixture into an ice cream machine and churn until frozen (according to the manufacturer's instructions).

Transfer to plastic container and place in the freezer for a few hours before serving. Serving: take it out of the freezer for 5-10 minutes before serving, or longer, so it comes to the right scooping temperature. Easy suggestion: ice cream is best served in chilled glass or porcelain bowls. Scoop it with a hot, but dry, ice-cream spoon (soak it in boiling water, then wipe dry).