| 1 | Compare to other fresh fruit, raspberries are intensely flavorful and very tart, so to make ice cream you need less fruit and more sugar. |
| 2 | Toss the raspberries, ?cup sugar, and the lemon juice together in a bowl. |
| 3 | Cover and refrigerate for 2 hours, stirring every 30 minutes. |
| 4 | Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. |
| 5 | Whisk in thr remaining ?cup sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. |
| 6 | Pour in the heavy cream and milk and whisk to blend. |
| 7 | Drain the juice from the raspberries into the cream mixture and blend. |
| 8 | Mash the raspberries until pureed and stir them into the cream mixture. |
| 9 | Transfer the mixture to an ice cream maker and freeze following the manufacturer"s instructions. |
| 10 | Makes 1 generous quart. |
| 11 | Note: if you prefer a chunkier raspberry ice cream, return the raspberries to the refrigerator after pouring off the juice. |
| 12 | After the ice cream stiffens, about 2 minutes before it is done, add the whole raspberries |
