Set a fine mesh strainer over a medium sized bowl and set the bowl over a large container of ice water.

In a medium saucepan over medium heat, heat the cream, milk, and 1/4 cup sugar stirring occasionally, until steam appears and the liquid is hot (175 degrees) about 5 minutes.

When the milk mixture is cooking, in a separate bowl, whisk the yolks and 1/4 cup of sugar together until smooth. Slowly whisk about 1 cup of the hot milk mixture into the yolks to temper them. Then slowly whisk the tempered yolk mixture back into the remaining hot milk mixture. Continue to cook the custard mixture over medium heat until it is very hot but not simmering (180-185 degrees).

Pour the custard mixture into the strainer bowl set in the ice bath and let cool, stirring occasionally, for about 10 minutes. Remove the custard mixture from the ice bath, cover tightly with plastic wrap and refrigerate until very cold (40 degrees), about 3 hours.

While the custard mixture is chilling, bring the raspberries, salt, and remaining 1/2 cup of sugar to a simmer in a medium sized saucepan over medium-high heat. Cook, smashing the raspberries, until they have released their juices and are broken down, about 5 minutes. Transfer to a small bowl, cover with plastic wrap, and refrigerate until needed.

Pour the raspberry mixture through a fine mesh strainer into a small bowl, pressing on solids with back of a spoon. Discard the strained raspberries. Stir the strained juices, vanilla, and Chambord into the chilled custard mixture. Pour the mixture into the ice cream canister and churn following the manufacturer’s instructions until the mixture resembles soft served ice cream.

Transfer the ice cream to an airtight container. Cover the container and freeze the ice cream until it is firm, about 3 hours.