In a pot, add the sugar, salt and egg yolks and heavy cream. Set over medium low heat.

Cook until the temperature reaches 165 F; you’ll see the bottom of the custard thicken.

Transfer to a bowl (if you see bits in the cream, run it through a fine mesh sieve into the bowl) and set aside.

Puree the raspberries in a food processor on high.

Set a fine mesh sieve over the bowl of cooked custard and pour the raspberry puree into the sieve. Stir it and press on the berries to release as much puree as possible - take your time (and use your muscle!) to ensure you get all of it. Scrape the bottom of the sieve to capture that puree too.

Add the lemon juice to the mix and stir until all is combined. If you like, you can add a splash of vanilla. Let come to room temperature then cover with plastic wrap and set in the fridge overnight (or for at least 6-8 hours).

If some of the custard has set at the top, stir it to combine.

Churn the mix according to your ice cream machine’s instructions. Transfer to an airtight, freezer-safe container and freeze.

Ice cream will keep for about a month in the freezer.