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    Raspberry Ice Cream

    List of Ingredients









    4 cups fresh raspberries

    1 1/2 cups sugar

    Juice of half a lemon

    2 eggs

    2 cups heavy cream

    1 cup milk

    Recipe



    Toss the raspberries, 3/4 cup sugar, and the lemon juice together in a bowl. Cover
    and refrigerate for 2 hours, stirring every 30 minutes. Whisk the eggs in a mixing
    bowl until light and fluffy, add the remaining 3/4 cup sugar, a little at a time, then
    continue whisking until completely blended. Pour in the heavy cream and milk and
    whisk to blend. Drain the juice from the raspberries into the cream mixture and
    blend. Mash the raspberries until pureed and stir them into the cream mixture.
    Transfer the mixture to an ice cream maker and freeze following the manufacturer's
    instructions.

 

 

 


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