Fresh Raspberry Ice Cream
|Raspberries||4 Cup (64 tbs)|
|Sugar||1 1⁄3 Cup (21.33 tbs)|
|Half and half||1 1⁄2 Cup (24 tbs)|
|Whipping cream||1 Cup (16 tbs)|
|Light corn syrup||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon|
Wash raspberries, drain.
Place berries in container of an electric blender; process until almost smooth.
Press puree through a sieve to remove seeds.
Set puree aside.
Beat eggs and sugar at medium-high speed of an electric mixer 4 to 5 minutes or until thick and lemon colored.
Stir in raspberry puree and remaining ingredients.
Pour mixture into freezer can of a 1-gallon hand-turned or electric freezer.
Freeze, following manufacturer's instructions.
Let ripen 1 hour.