raspberry ice cream

1. 1

   mix raspberries with 1/3 cup sugar and lemon juice.

2. 2

   refrigerate raspberry mix for 2 hrs, stirring every 1/2 hour.

3. 3

   beat egg whites until light and frothy.

4. 4

   mix rest of sugar into egg whites.

5. 5

   mix in cream and milk to egg white mix.

6. 6

   mash raspberry mix and strain liquid into cream/egg mix.

7. 7

   either discard raspberry pulp and seeds or add to mix for added texture and taste (I recommend adding).

8. 8

   refrigerate mix overnight or add immediately to ice cream maker.

9. 9

   follow ice cream maker's instructions.

* Per serving · 4 servings · Values may vary.

No additional tips available.