Instructions

Place raspberries in a food processor.  Process until completely puréed and smooth.  Press raspberry purée through a fine mesh sieve with a wooden spoon or spatula.  Discard seeds (you should have 2 cups of purée), set aside.

Place sugar and *1 1/4 cups* of the half and half in a medium saucepan.  Bring to a simmer over medium heat, stir to dissolve the sugar.  Keep warm over low heat.  Place the egg yolks in a medium bowl and whisk until thickened (about 2 minutes).  While whisking slowly pour 1/2 cup of the hot half and half mixture into the egg mixture.  Pour the tempered egg mixture into the saucepan with the hot half and half mixture.  Increase heat to medium, constantly stir until the mixture is thickened like a custard (180°)  Stir in the remaining half and half, powdered milk and heavy cream.  Strain the mixture through a fine mesh strainer.  Stir in reserved raspberry purée, vanilla and optional red food coloring.  Cover and refrigerate at least 6 hours or until completely cooled.

Turn the ice cream machine on, pour mixture into freezer bowl and let mix until thickened (about 20 to 25 minutes).  The gelato will have a soft creamy texture.  If a firmer consistency is desired, transfer the gelato to an airtight container and place in the freezer for about 2 hours.  Remove from the freezer about 15 minutes before serving.