In a high-speed blender or the bowl of a food processor, blitz raspberries and lemon juice on high speed until smooth. Pass purée through a fine mesh strainer to remove the seeds. Transfer to a large bowl. Set aside.

In a medium bowl, beat egg yolks with a fork. Set aside.

In a medium saucepan, combine whole milk, whipping cream, granulated sugar, and fine sea salt. Simmer over medium-low heat, stirring frequently, until sugar dissolves.

Pour a small amount of hot cream into the beaten egg yolks. Continue tempering hot into cold, a few splashes at a time and whisking well after each addition, until you’ve added about half of the hot cream.

Pour tempered mixture back into saucepan. Cook over medium heat, stirring frequently until mixture thickens, about 4-5 minutes.

Remove from heat. Whisk in the white chocolate, continuing to whisk until chocolate melts.

Whisk hot cream into the bowl of raspberry purée. Stir in alcohol and pink gel food coloring, if using.

Cover and refrigerate at least 12 hours, or overnight.

Whisk chilled base briskly to recombine. Pour into ice cream maker, with bowl frozen according to manufacturer’s instructions. Churn until creamy, about 15 minutes, or until consistency resembles soft serve ice cream.

With a flexible rubber spatula, scoop into a freezer-safe container.

Freeze 2-4 hours, or until ice cream reaches a scoopable consistency.

Store homemade ice cream in the freezer for up to one month. For a scoopable consistency, allow to stand at room temperature for 10-15 minutes prior to serving.