Monday, January 17, 2005

Black Raspberry Ice Cream

1 1/2 qt. black raspberries or enough to make 2 1/2 cups of pureed fruit
1 pt. heavy cream, or half and half
3/4 c. sugar
Juice of 1/2 lemon

Puree raspberries. Blend all ingredients in blender for one minute to thoroughly dissolve the sugar.
Pour mixture into freezer can of ice cream maker and follow the manufacturers directions to process the ice cream.
Yields approximately 1/3 gallon.
Store tightly covered in the freezer.

2 comments:

della said...

I am glad to find a weblog with recipes. When I get the chance I might try one of these recipes of yours.
Thank you!

Lulu said...

Thank You!