| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Ice, Cream, Maker |
1 |
Servings |
INGREDIENTS
| 1 |
pt |
Fresh raspberries |
| 1 1/2 |
c |
Sugar |
|
|
Juice of 1/2 lemon |
| 2 |
lg |
Eggs |
| 2 |
c |
Heavy or whipping cream |
| 1 |
c |
Milk |
INSTRUCTIONS
1. Toss the raspberries, 3/4 cup of the sugar, and the lemon juice together
in a bowl. Cover and refrigerate for 2 hours, stirring every 30 minutes. 2.
Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.
Whisk in the remaining 3/4 cup sugar, a little at a time, then
continuewhisking until completely blended, about 1 minute more. Pour in the
heavy cream and milk and whisk to blend. 3. Drain the juice from the
raspberries into the cream mixture and blend. Mash the raspberries until
pureed and stir them into the cream mixture. 4. Transfer the mixture into
an ice cream maker and freeze following the manufacturer's instructions.
Makes generous 1 quart.
Recipe by: Ben & Jerry's Greatest Hits Posted to MC-Recipe Digest V1 #602
by Diana Stephens <mdstephe@ix.netcom.com> on May 8, 1997
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