Raspberry Ice Cream

Ingredients:

4 cups fresh raspberries;

2 eggs;

1 1/3 cups white sugar;

1 1/2 cups half-and-half;

1 cup heavy whipping cream;

1/4 cup light corn syrup;

1 tablespoon lemon juice.

Preparation:

Puree raspberries in a blender or food processor; pour mixture through a strainer to remove seeds.
Beat eggs and sugar together in a bowl until smooth. Stir raspberry puree, half-and-half, cream, corn syrup, and lemon juice into the egg-sugar mixture.

Transfer raspberry cream mixture to the ice cream maker. Freeze according to the manufacturer's instructions.

If you do not have an ice cream maker, pour mixture into 8x8-inch square pan and place in freezer. Freeze until firm, about 3 hours. Scrape into bowl and beat until smooth. Place back into 8x8-inch square pan and freeze for another 3 hours. Beat once more. Freeze until ready to serve.