Ingredients
4cupsfresh raspberries
2eggs
1⅓cupswhite sugar
1½cupshalf-and-half
1cupheavy whipping cream
¼cuplight corn syrup
1tbsplemon juice
Preparation
Puree the raspberries in a blender or food processor. Pour the mixture through a strainer to remove seeds.
Beat the eggs and sugar together in a bowl until smooth. Stir the 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.
Serve frozen and enjoy!
