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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.