Raspberry Ice Cream

1. 1

   Mix the raspberries, 3/4 cup of sugar, and lemon juice together in a bowl.

2. 2

   Cover and refrigerate for 2 hours, stirring every 30 minutes.

3. 3

   Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes (I use my hand held mixer).

4. 4

   Whisk in the remaining sugar, a little at a time, until completely blended.

5. 5

   Pour in the heavy cream and milk and whisk to blend.

6. 6

   Drain the juice from the raspberries and add to the cream mixture until blended.

7. 7

   Mash the raspberries until pureed and stir them into the cream mixture.

8. 8

   Pour into an ice cream maker and freeze.

9. 9

   Note: If you prefer a chunkier raspberry ice cream, return the raspberries to the fridge after pouring off the juice.

10. 10

    When the ice cream is almost finished freezing, add the whole raspeberries, then continue freezing.

* Per serving · 4 servings · Values may vary.

No additional tips available.