Packing it Away
Some people like to eat the ice cream right from the container and
others want it to be quite hard.
When it is first made it is rather quite light and fluffy. It also melts
rather quickly. I like to take the dasher out and let it age just a
little in the freezer and use it within 1 hour of making.
If you do decide to freeze it, take it out or 15 minutes before you plan
on serving it.
Raspberry Ice Cream
1 pt. fresh raspberries
1 1/2 C. sugar
juice of 1/2 lemon
2 C. heavy cream
1 C. milk
1 t. vanilla extract
Add 3/4 C. of the sugar to the raspberries and the lemon juice. Let set for 2
hours, stirring occasionally. Whisk the eggs in a bowl for 2 minutes. Add
remaining sugar and beat until dissolved.
Scald the cream and milk. Slowly add to the egg mixture. Add milk and vanilla
Puree the raspberries in a blender. Add to the cream mixture and blend well.
Chill for 4 hours.
Pour into the freezer container. Freeze according to manufacturer's