Raspberry Ice Cream

Raspberry Ice Cream

1 pt. fresh raspberries

1 1/2 C. sugar

juice of 1/2 lemon

2 eggs

2 C. heavy cream

1 C. milk

1 t. vanilla extract

Add 3/4 C. of the sugar to the raspberries and the lemon juice. Let set for 2 hours, stirring occasionally. Whisk the eggs in a bowl for 2 minutes. Add remaining sugar and beat until dissolved.

Scald the cream and milk. Slowly add to the egg mixture. Add milk and vanilla extract.

Puree the raspberries in a blender. Add to the cream mixture and blend well. Chill for 4 hours.

Pour into the freezer container. Freeze according to manufacturer’s instructions.


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