STEP 1: Pulse the raspberries in a food processor just until broken up. Pour through a coarse strainer set over a large bowl, pressing hard on the solids to extract as much liquid as possible. (You should have about 1½ cups puree.)

STEP 2: Add the sugar and salt, whisking until dissolved. Add the cream and milk and whisk until blended. Refrigerate, covered, until thoroughly chilled.

STEP 3: Pour the mixture into an ice cream maker and freeze according to the manufacturer’s instructions. After churning, the ice cream will be soft but ready to eat. For a firmer texture, transfer to a freezer container and freeze for at least 2 hours. This is best served on the day it’s made.