1. In a saucepan, cook raspberries with 1/2 cup sugar over medium heat until thick and then strain to cool.
2. In another saucepan, simmer cream and milk. In a bowl, whisk egg yolks with remaining sugar, then combine with the hot cream gradually.
3. Return the mixture to low heat until thickened, stirring constantly.
4. Mix in raspberry puree and vanilla. Chill the custard for at least 4 hours.
5. Churn in an ice cream maker, then freeze in a container until firm.
Nutritional Information: Approximately 200 calories per serving, high in calcium and good fats.
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