Categories: Ice cream, Fruits 
      Yield: 1 servings 
  
      1 pt Fresh raspberries                   2 lg Eggs 
  1 1/2 c  Sugar                               2 c  Heavy or whipping cream 
    1/2    Lemon; juice of                     1 c  Milk 
  
  Compare to other fresh fruit, raspberries are intensely flavorful and very 
  tart, so to make ice cream you need less fruit and more sugar. 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, 1-2 minutes. Whisk in thr remaining 3/4 
  cup sugar, a little at a time, then continue whisking until completely 
  blended, about 1 minute more. 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. Makes 1 generous quart. 
   NOTE: If you prefer a chunkier raspberry ice cream, return the raspberries 
  to the refrigerator after pouring off the juice. After the ice cream 
  stiffens, about 2 minutes before it is done, add the whole raspberries.