Put eggs and ½ cup (100 g) sugar into a small bowl and whisk until light in color.
In a medium pot, mix the milk, cream, ½ cup (100 g) sugar and salt together and heat to a low rumble. Do not allow it to boil.
Slowly add ⅓ of the cream mixture to the egg yolks to increase the temperature of the eggs, then add the eggs back into the pot.
Lower the heat and cook the mixture, stirring constantly with a wooden spoon to create a custard. Once the custard coats the back of the spoon, take off the heat and strain through a fine mesh strainer. Add the vanilla. Cool the custard in an ice bath or refrigerator.
While the custard is cooking, create your blood orange syrup by mixing the zest, blood orange juice and sugar in a small pot. Allow it so boil, stirring occasionally for about 5 - 7 minutes. Cool the syrup in the refrigerator with the custard.
Once both the syrup and custard are cool, mix together and add in the mashed raspberries. Stir to combine.
Freeze the ice cream in your ice cream maker as per the manufacturer instructions.
*If you do not have an ice cream maker, place the ice cream in a container and place in the freezer. Every 30 minutes for about 3 - 4 hours, mix the ice cream. Be sure to scrape the sides and bottoms to break up the ice crystals. Use am immersion blender if you have one available.
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