Brioche Ice Cream Sandwich With Raspberries

Ingredients

• For the vanilla-raspberry ripple ice cream:
• 5 large egg yolks
• 1 1/2 cups granulated sugar, divided
• 1/2 teaspoon kosher salt, divided
• 2 cups heavy cream
• 1 cup whole milk
• 1 vanilla bean, halved with seeds scraped out
• 1 (12-ounce) bag frozen raspberries (or 3 pints fresh)
• 1 tablespoon freshly squeezed lemon juice (about half a lemon)
• For the ice cream sandwiches:
• 4 St Pierre Brioche Burger Buns
• 4 scoops vanilla-raspberry ripple ice cream
• 1/4 cup reserved raspberry preserves (optional)
• 1/4 cup freeze-dried raspberries, crushed into a coarse powder (freeze-dried strawberries would also work)

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