Raspberry Ice Cream

Raspberry Ice Cream


  • 10 oz ¬†frozen raspberries, thawed
  • 4 eggs
  • 1 cup sugar
  • 2 tsp lemon juice
  • 2 cup half and half


  1. Place thawed raspberries in a blender and puree.
  2. Pour the pureed into a fine strainer. Using a spoon, push the puree through the strainer and into a large bowl. Discard any seeds or solids left in the strainer.
  3. Using a clean blender jar, combine sugar and eggs. Blend until smooth. Add in lemon juice, half and half, and raspberry puree. Blend until smooth.
  4. Pour blender contents into ice cream canister and freeze in ice cream maker according to manufacturer directions.

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