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Raspberry Ice Cream

Author/Submitted by:
Servings: 1
Categories: Desserts / Ice Cream/Frozen Yogurt

10  Ounces  Frozen Raspberries, thawed
1  Tablespoon  Fresh Lemon Juice
1 1/4  Cups  Half And Half
1/4  Cup  Sugar
2    Egg Yolks
1/2  Teaspoon  Vanilla

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.

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