Makes 3 cups
1 vanilla bean, halved and scraped
1 tablespoon cornstarch
¾ turbinado or raw unprocessed sugar
2 cups buttermilk
1 cup heavy cream
1 cup raspberries, pureed
In a medium sauce pan combine the sugar and corn starch on medium heat and whisk in the buttermilk and the cream, whisking continuously until the gelato base begins to thicken and bubble. Take off heat and whisk int he pureed raspberries and cool mixture. Process in an ice cream maker using instructions.