Smooth Raspberry Ice Cream
4 cups fresh raspberries
1 ⅓ cups white sugar
1 ½ cups half-and-half
1 cup heavy whipping cream
¼ cup light corn syrup
1 tablespoon lemon juice
Puree raspberries in a blender or food processor; pour mixture through a strainer to remove seeds.
Beat eggs and sugar together in a bowl until smooth. Stir 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.
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