Macerate the raspberries. Put the raspberries in a bowl or a deep plate and cover them with the sugar. Gently combine the raspberries and sugar together and let macerate for 1h, stirring from time to time. By then the raspberries will have released a lot of juice. Put the content of the bowl into a mesh strainer set over a larger bowl. Drain for 20 min, gently stirring the raspberries from time to time.  You’ll need the juice for the rest of the recipe.

Bake some of the macerated raspberries. Preheat the oven to 140°C (285°F) and line a baking sheet with parchment paper. Put 75g (⅓ cup) of the drained raspberries (or more if you would like a chunkier homemade raspberry ice cream) on the lined baking sheet in a single layer. Bake the raspberries for 30 min or until they start to caramelize. For a deeper and bitterer taste you can leave them 5 min longer. Let the roasted raspberries cool completely, then place them in a bowl, cover with plastic wrap and refrigerate.

Puree the rest of the macerated raspberries. Mash the rest of the drained raspberries with a hand blender or a food processor fitted with a metal blade. Put the pureed raspberries in a large mixing bowl.

Warm up the juice and the cream. Pour the juice of the drained raspberries, the heavy cream and the salt into a heavy-bottomed saucepan. Set it over medium heat and bring to just below a boil, stirring frequently.

Make the ice cream custard. Whisk the egg yolks in a bowl for 3 min, or until they lighten in color. Slowly pour the hot cream mixture over the egg yolks while you keep mixing. When the mixture is smooth, pour it back into the heavy-bottomed saucepan. Cook the custard over low heat until it reaches 80°C (176°F), about 5min, whisking continuously. To make sure it’s ready, coat the back of a spoon with the custard and trace a line across the back of the spoon with your fingertip. If the line remains visible, the custard is thick enough. Pour the custard into the mixing bowl with the pureed raspberries and mix thoroughly. Cover the bowl with plastic wrap, pressing it directly onto the surface of the raspberry custard and let stand until it’s at room temperature. Then refrigerate for at least 8 hours or overnight.

Churn the ice cream. Add the vodka to the chilled custard and whisk until smooth. Scrape it into your ice cream maker. Churn according to manufacturer’s instructions. Scrape one-third of the ice cream in a 1-liter (1-quart) container with a tight-fitting lid and spread it evenly. Place one-third of the roasted raspberries randomly over the ice cream. Repeat layering until you run out of ice cream and roasted raspberries. Cover the homemade raspberry ice cream with plastic wrap, pressing it directly onto the surface of the ice cream. Close the lid and freeze for at least 8 hours.