Ingredients
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4 cups fresh raspberries
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2 eggs
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1 ⅓ cups white sugar
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1 ½ cups half-and-half
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1 cup heavy whipping cream
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¼ cup light corn syrup
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1 tablespoon lemon juice
Directions
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Puree raspberries in a blender or food processor; pour mixture through a strainer to remove seeds.
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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.
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Pour the raspberry cream mixture into the ice cream bowl, then select the ice cream mode to start making it.
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