RASPBERRY
4 cups fresh raspberries
1 1/2 cups sugar
Juice of half a lemon
2 eggs
2 cups heavy cream
1 cup milk
Toss the raspberries, 3/4 cup sugar,
and the lemon juice together in a bowl.
Cover and refrigerate for 2 hours,
stirring every 30 minutes.
Whisk the eggs in a mixing bowl
until light and fluffy,
Add the remaining 3/4 cup sugar,
a little at a time,
then continue whisking until completely blended.
Pour in the heavy cream and milk and whisk to blend.
Drain the juice from the raspberries
into the cream mixture and blend.
Mash the raspberries until pureed
and stir them into the cream mixture.
Transfer the mixture to an ice cream maker
and freeze following the manufacturer's instructions.
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