Full Recipe: Ingredients (makes about 1 pint / 500 ml) • 1 cup (240 ml) whole milk — cold, raw or low-temp pasteurized • 2 whole eggs + 1 extra egg yolk (about 110 g total) — pasture-raised, room temp is best for blending • 1 tbsp (14 g) butter — softened • 40 g raw honey (adjust +5 g if you want it sweeter) • 120 g frozen raspberries (no thawing needed) • ¼ tsp (1 ml) pure vanilla extract or scraped seeds from ⅓ vanilla bean • Pinch of fine sea salt (optional, enhances flavor) ⸻ Instructions 1. Blend the milk, eggs + yolk, butter, honey, vanilla, and salt on high until smooth and creamy. 2. Add the frozen raspberries and blend again until fully incorporated and smooth. If you want a seedless texture, strain before pouring into the Ninja Creami container. 3. Pour the mixture into your Ninja Creami pint container and freeze for 24–48 hours until rock solid. 4. Spin on the Light Ice Cream setting. 5. Re-spin on the Mix-In setting for maximum creaminess and smooth texture.