Categories: Ice cream, Fruits 
      Yield: 1 servings 
  
      3    Egg whites                          1 c  Half & half 
    3/4 c  Sugar                               3 c  Raspberries in syrup; pureed 
      1 c  Milk                                2 tb Lemon juice 
  
  Beat egg whites until stiff, but not dry. Gradually beat in sugar, then 
  milk, half and half, raspberries, lemon juice. Cover, refrigerate 30 
  minutes. Freeze as directed. Makes 2 quarts.