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Raspberry Ice Cream: Submitted by: Meg Martin | Date Added: 24 Jun 2016
Listed in: Sweets / Ice Cream

1 pint fresh raspberries
1 1/2 cups sugar
Juice of 1/2 lemon
2 large eggs
2 cups heavy cream
1 cup milk

Cooking Instructions

Toss the raspberries, 3/4 cup of the 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, 1-2 minutes. Whisk in remaining 3/4 cup sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the heavy cream and milk and whisk.

Drain the juice from the raspberries into the cream mixture and blend. Mash the raspberries until puréed and stir them into the cream mixture.

Transfer to an ice cream maker and freeze following manufacturer's instructions.

From Ben & Jerry's Ice Cream & Dessert Book

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