1. Toss the raspberries, 3/4 cup of the sugar, and the lemon juice together in a bowl. Cover and refrigerate for 2 hours, stirring every 30 minutes. 2. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the remaining 3/4 cup sugar, a little at a time, then continuewhisking until completely blended, about 1 minute more. Pour in the heavy cream and milk and whisk to blend. 3. Drain the juice from the raspberries into the cream mixture and blend. Mash the raspberries until pureed and stir them into the cream mixture. 4. Transfer the mixture into an ice cream maker and freeze following the manufacturer's instructions.
