Raspberry Ice Cream - cooking recipe

Ingredients

4 c. fresh raspberries, washed and drained
2 eggs
1 1/3 c. sugar
1 1/2 c. half and half
1 c. whipping cream
1/4 c. light corn syrup
1 Tbsp. lemon juice

Preparation

Put berries in the blender and process until smooth.
Press puree through a sieve to remove the seeds.
Set the puree aside. Beat the eggs and sugar with an electric mixer until they are thick and have a lemon color.
Now add the puree and the remaining ingredients.
Pour the mixture into the freezer of a 1 gallon freezer.
Follow the directions for your freezer.
Ripen 1 hour. Yields 2 quarts.
This is a great end of July summer treat!