Raspberry goat-milk ice cream

I saved out three cups of Cutie's milk from the last batch of ricotta to make ice cream with the abundant raspberries in my yard. I used the same recipe concept as for the honey vanilla ice cream, as it doesn't call for heavy cream.

3 cups of whole milk (goat or cow)
1/2 cup plus 1 tablespoon sugar
vodka
vanilla bean (or a half)
3 cups of berries (or so)
4 beaten egg yolks

First I macerated the fruit in a tablespoon of vanilla sugar (the sugar my beans are stored in) and a splash of vanilla vodka (can't call it true extract yet). I heated the milk with half a vanilla bean, scraped, and the sugar, then threw in the berries. When it was steaming, I ran it through the blender, then whisked it into the egg yolks.

I don't like seeds in my ice cream, so I took the extra effort to force it through a fine chinois. That requires time and patience. The payoff is that all the seeds and berry skins stay behind.

What I was left with was a deep purple, smooth cream. Purple because many of the berries were tending toward overripe. (If you have any kind of fruit past its prime freshness, you can't go wrong by making ice cream with it.) I chilled it overnight, then put it in the ice-cream maker.

Of course, the ice cream came out purple, too. But really good. I think it could've used a tetch more sugar (I used less than half a cup) because I like things sweet. But it tastes very smooth and berrylicious. If I were serving this to company, I would probably top it with berries macerated in a little more sugar, or mix them with sweet whipped cream. Maybe with some dark chocolate cookies on the side.
Other easy frozen treat recipes:
Strawberry balsamic frozen yoghurt
Honey vanilla goat-milk ice cream

Other recently tested goat-milk recipes:
lacto-fermented sauerkraut (with an update)
Mexican chocolate pudding
ricotta cheese
And an excellent use for the ricotta:
Ricotta torte with squash, corn and dill