Raspberry Ice Cream
Ice Cream/Frozen Yogurt
Fresh Lemon Juice
Half And Half
In food processor or blender, puree berries and force through a fine
sieve. Stir in lemon juice and chill for 2 hours.
In a saucepan, scald half and half and sugar, stirring. In a bowl, beat
the egg yolks until light and thick, pour in half and half mixture,
whisking, and transfer the custard to the pan. Cook the custard over
moderately low heat, stirring, until it coats the spoon. Transfer to a
metal bowl, stir in vanilla, and let cool, covered. Chill for at least 2
hours, then add raspberry puree. Freeze in ice cream maker.