Smooth Raspberry Ice Cream - cooking recipe

Ingredients
    4 cups fresh raspberries
    2 eggs
    1 1/3 cups white sugar
    1 1/2 cups half-and-half
    1 cup heavy whipping cream
    1/4 cup light corn syrup
    1 tablespoon lemon juice
Preparation
    Puree raspberries in a blender or food processor; pour mixture through a strainer to remove seeds.
    Beat eggs and sugar together in a bowl until smooth. Stir raspberry puree, half-and-half, cream, corn syrup, and lemon juice into the egg-sugar mixture.
    Transfer raspberry cream mixture to the ice cream maker. Freeze according to the manufacturer's instructions.

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