Raspberry Ice Cream - cooking recipe

Ingredients

1 1/2 cups sugar
1 cup water
1 quart fresh raspberry
2 teaspoons lemon juice
1 quart whipping cream, scalded
raspberries or mint leaf (to garnish)

Preparation

Heat sugar and water in a saucepan over low heat, swirling pan occasionally until sugar disolves. Increase heat to medium and boil for 5 minutes. DO NOT STIR. Cool completely.
Puree 1 quart berries with lemon juice in a food processor and then pour puree in a medium bowl. Stir in cream and the cooled sugar/water syrup. Let stand at room temperature for at least one hour.
Strain raspberry mixture into a large bowl and then cover and refrigerate until well chilled (at least 4 hours but is best prepared one day ahead).
Process mixture in ice cream maker according to manufacture's directions.
Freeze ice cream in a covered container until firm (1-2 hours).
For ice cream balls, line a baking sheet with waxed paper and scoop ice cream into balls and place on prepared cookie sheet. Freeze until firm (2-4 hours).
To serve: mound ice cream balls in glass bowl and surround with fresh raspberries and/or a fresh mint leaf.