Homemade Raspberry Ice Cream

I know there are homemade ice cream recipes all over the place, but I combined a few that I couldn't decide between, and we had a tasty result! It was so flavorful and creamy. This recipe takes a little extra work, but it's worth it! This is for a 4 quart ice cream maker.

4 cups half & half
2 cups whipping cream
2 cups sugar
2 tsp vanilla
1 (24 oz.) container plain yogurt (I like Activa by Dannon because it's so smooth and creamy)
4 (6 oz.) containers fresh raspberries
1 (12 oz.) package frozen red raspberries

In a large bowl, mix half & half, cream, sugar, and vanilla with a wire whisk until the sugar is dissolved. Rinse the fresh raspberries and put in the blender with 1 cup of the cream mixture. Blend for 1 minute or until the raspberries are pulverized. Pour the raspberry mixture through a fine sieve with a bowl underneath to remove the raspberry seeds (be patient, it will be very thick and might need some stirring to get it through, but you'll be so glad to get rid of all those nasty seeds). Stir the raspberry juice/cream in with the remaining cream and add the yogurt. Stir in the frozen raspberries and pour the entire mixture into the ice cream maker tub. Follow your ice cream maker's directions for layering rock salt and ice and churn until it's thick and creamy.