Two 10-oz. packages frozen raspberries packed in syrup, partially thawed
2 cups heavy cream
Lightly crush the raspberries while still in the bag.
Pour into the bowl of the machine and add the cream and freeze. Makes about 1 quart.
Raspberry Ice Cream #1
3 eggs plus 1 egg yolk
2 cup table cream (18% milk fat)
1 1/2 cup sugar
2 cups raspberries
Beat eggs. Beat in sugar.
Heat cream until steaming. Stir into egg/sugar mix. Cool. Mash raspberries, add to cream/egg/sugar mix.
Freeze in ice cream maker.
Raspberry Ice Cream #2
4 cups fresh raspberries
1 1/2 cups sugar
Juice of half a lemon
2 eggs
2 cups heavy cream
1 cup milk
Toss the raspberries, 3/4 cup sugar, and the lemon juice together in a bowl. Cover and refrigerate for 2 hours, stirring every 30 minutes. Whisk the eggs in a mixing bowl until light and fluffy, add the remaining 3/4 cup sugar, a little at a time, then continue whisking until completely blended. Pour in the heavy cream and milk and whisk to blend. Drain the juice from the raspberries into the cream mixture and blend. Mash the raspberries until pureed and stir them into the cream mixture. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.
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