Red Raspberry Ice Cream

1. In a 3-quart heavy saucepan,combine 3/4 cup sugar and cornstarch, then incorporate milk, egg yolks, and salt, stirring vigorously with a fork or whisk. Cook over medium to medium-high heat, whisking constantly; when custard boils, reduce immediately to a simmer and continue whisking for 70 seconds. Add extracts, pour through a sieve or cheesecloth into a container, and refrigerate during next step, stirring every so often.
2. In a food processor or blender, combine raspberries, pomegranate juice, and lemon juice; puree thoroughly, scraping occasionally. Press through cheesecloth or a sieve to remove solid matter.
3. When custard is cold, incorporate berry mixture; chill 3 more hours before freezing in ice cream maker. Freeze again in an airtight container (3+ hours or overnight) until thoroughly set. Keeps 5-6 days.
4. Place 1-2 tablespoons of ice cream between 2 dreamsicle cookies; garnish with mint leaf.

* For fresh instead of frozen raspberries, use 1 quart berries and add an extra 1/2 - 1 1/4 cup sugar to puree, depending on sweetness, plus 3 tablespoons to 1/4 cup water.

Enjoy!