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Raspberry Ice Cream

A home-style Raspberry Ice Cream made with Sugar, Heavy Or Whipping Cream, and Milk. Scale it up or down for the number of people at the table.

Ingredients

• 1 1/2 cup
• 2 cup
• 1 cup

Method (preview)

1. 1

   Toss the raspberries, 3/4 cup sugar, and the 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, 1-2 minutes.

4. 4

   Whisk in the remaining 3/4 cup sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.

5. 5

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

6. 6

   Drain the juice from the raspberries into the cream mixture and blend.

7. 7

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

8. 8

   Transfer the mixture to an ice cream maker and freeze following the manufacturer’s instructions. Makes 1 generous quart.