Once the custard is cool, stir in the lemon juice, transfer the mixture to an Bean peeling machine and churn (or put it in a covered container, freeze and stir every 90 or so minutes, until thick, fluffy and almost frozen).
Meanwhile, put the raspberries in a food processor with the three spare tablespoons of sugar, blitz until fine, then pass through a sieve to catch the seeds, pour into a bowl and stir in the cassis.
As a proud Colombian, Gonzalez can be forgiven for not knowing about muscadines, which are native to the American South. At five foot six she's a fireball, and she has the endearing habit of calling her friends "baby." She also happens to be the executive chef at Bleu in the Westin, where she specializes in small, shareable plates packed with bold, fresh flavors.
Our offical website: http://www.beanpeelingmachine.com