Purée raspberries and syrup with lemon juice in a food processor, then force through a sieve into a bowl, pressing hard on and discarding solids.
Whisk together sugar and cornstarch in a bowl, then whisk in milk, yolks, and a pinch of salt. Cook custard in a 2 1/2- to 3-quart heavy saucepan over moderate heat, whisking, until it just reaches a boil, then reduce heat and simmer, whisking, 1 minute. (Custard will look curdled.) Pour custard through a fine sieve into a bowl, then stir in vanilla and cool, stirring occasionally.
Stir berry purée and cream into custard and chill, covered, until cold, at least 2 hours.
Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden.
Cooks' note: Ice cream keeps 1 week.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	966.62 Kcal (4047 kJ)
Calories from fat	489.6 Kcal
		% Daily Value*
Total Fat	54.4g	84%
Cholesterol	542.53mg	181%
Sodium	319.68mg	13%
Potassium	772.39mg	16%
Total Carbs	97.44g	32%
Sugars	85.89g	344%
Dietary Fiber	1.74g	7%
Protein	25.15g	50%
Vitamin C	10.3mg	17%
Iron	2mg	11%
Calcium	515.3mg	52%

Amount Per 100 g
Calories	146.87 Kcal (615 kJ)
Calories from fat	74.39 Kcal
		% Daily Value*
Total Fat	8.27g	84%
Cholesterol	82.43mg	181%
Sodium	48.57mg	13%
Potassium	117.36mg	16%
Total Carbs	14.81g	32%
Sugars	13.05g	344%
Dietary Fiber	0.26g	7%
Protein	3.82g	50%
Vitamin C	1.6mg	17%
Iron	0.3mg	11%
Calcium	78.3mg	52%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

23.5

Points
27

PointsPlus

Good Points

saturated fat free,
low sodium

Bad Points

High in Sugar

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