Ingredients
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1 1/2 quarts black raspberries
2 cups heavy cream
3/4 cup sugar
1 1/2 tablespoons lemon juice
Preparation
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Puree raspberries. Strain through a jelly bag to remove seeds, if desired.
Blend all ingredients in blender for one minute to thoroughly dissolve the sugar.
Pour mixture into freezer can of ice cream maker and follow the manufacturers directions to process the ice cream.
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