• Massage together the lemon zest and sugar for a few minutes to extract the oils.
• Beat together the egg yolk, ⅓ of the sugar and the corn syrup until light and pale.
• Combine the cream, milk, skim milk powder, salt and the rest of the sugar in a saucepan and heat over low heat until the the mixture is hot. It shouldn’t come to a boil.
• Slowly add half a cup of the hot milk mixture into the beaten egg yolk mixture, making sure to stir continuously so the egg doesn't curdle. Add another half cup and do the same.
• Return the mixture to the pot and over medium-low heat, slowly bring the temperature of the ice cream base to about 175F or 79C. Don't bring it to a boil.
• Cool down the base by placing the pot in an ice bath and stir until it's room temperature. Mix in the lemon extract.
• Store the mixture in a leak proof bag or airtight container in the fridge overnight to chill and develop the flavours. Freeze the ice cream insert according to manufacturers instructions. I do anywhere from 12-24 hours.

Raspberry Sauce

• Add the raspberries, sugar and salt to a saucepan. Place over medium heat and cook for a few minutes and mash the raspberries with a spoon as you stir. The mixture will be liquidy and the raspberries will have completely broken down.
• Add in the cornstartch slurry. Stir and cook for a few minutes until fairly thickened. It should be saucy consistency but not too runny. It will thicken further as it cools.
• Take off the heat and let cool.

Churn Ice Cream

• After chilling, the ice cream base temperature should be about 34°F or 1°C. This helps make sure the ice cream churns faster—leading to smaller ice crystal formation. Which results in smoother, creamier ice cream.
• Set up your ice cream machine according to manufacturers instructions and click start. Pour in the ice cream base as it's spinning.
• Churn for about 25-30 minutes, - the ice cream will be thick, stiff and the surface will look a bit dry-shouldn't be too shiny. The temperature should be about -6℃ to -10℃ (21.2°F — 14°F). It'll be kind of like a soft serve consistency.
• Transfer about half of the ice cream into a freezer safe container and swirl in a couple tablespoons of the raspberry sauce and sprinkle the frozen raspberry bits. Add the rest of the ice cream and swirl in a few more spoons of the raspberry sauce and the frozen raspberry bits. Cover and freeze for a minimum of 4 hours to harden up.
• Scoop, serve and enjoy with some more raspberry sauce if desired!