Raspberry ice cream

Yield: 2 Quarts

Measure Ingredient
10 ounces Frozen raspberries thawed
4 Eggs
1 cup Sugar
2 teaspoons Lemon juice
2 cups Half and half

Puree thawed raspberries in blender or food processor. Pour into a fine strainer. Use back of a spoon to press puree through strainer into a large bowl; discard seeds. Set puree aside. Beat eggs and sugar in blender or food processor until smooth. Stir egg mixture, lemon juice and half and half into raspberry puree until blended.

Pour into ice cream canister. Freeze in ice cream maker according to manufacturer's directions. Makes 2 quarts.

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