Black Raspberry Ice Cream
|Plain gelatin||2 Teaspoon|
|Cold water||3⁄4 Cup (12 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Concentrated black raspberry juice||1 2⁄3 Cup (26.67 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Grated lemon rind||1⁄2 Teaspoon|
Sprinkle the gelatin over 1/4 cup of the water and let stand 5 minutes to soften.
Combine the remaining water with 1/2 cup of the sugar and heat just to boiling.
Add the softened gelatin and stir until completely dissolved.
Add the fruit juices and lemon rind.
Pour quickly into clean can of ice cream freezer and freeze according to directions, until almost firm.
Add the salt to the egg whites and beat until stiff.
Add the remaining 1/4 cup sugar gradually and beat until thick and smooth.
Add to mixture in freezer and continue according to directions.
Makes about 1 1/2 quarts.