Ingredients
4 C. fresh raspberries
2 eggs
1 1/3 C sugar
1/4 C light corn syrup
1 C whipping cream
1 1/2 C half and half
1 TBSP lemon juice
Preparation
Wash raspberries, puree in blender until almost smooth. Pour into strainer and use the back of a spoon to press puree through strainer into a small bowl. Set aside. In a medium bowl, beat eggs and sugar until thick and lemon colored. Stir in raspberry puree, corn syrup, whipping cream, half and half and lemon juice. Pour into ice cream canister and freeze.
