Raspberry Ice Cream
1 pt. fresh raspberries
1 1/2 C. sugar
juice of 1/2 lemon
2 C. heavy cream
1 C. milk
1 t. vanilla extract
Add 3/4 C. of the sugar to the raspberries and the lemon juice. Let set for 2 hours, stirring occasionally. Whisk the eggs in a bowl for 2 minutes. Add remaining sugar and beat until dissolved.
Scald the cream and milk. Slowly add to the egg mixture. Add milk and vanilla extract.
Puree the raspberries in a blender. Add to the cream mixture and blend well. Chill for 4 hours.
Pour into the freezer container. Freeze according to manufacturer’s instructions.