INGREDIENTS
- 1 1 1/2 quarts black raspberries (enough to make 2 1/2 cups pureed fruit)
- 1 pint heavy cream (or half and half)
- 3/4 cup sugar
- juice of 1/2 lemon
DIRECTIONS
Puree fruit. Blend all ingredients in blender for 1 minute to thoroughly dissolve the sugar. Pour mixture into freezer can of the ice cream maker and follow the manufacturer’s directions to process the ice cream.
Yield: approx. 1/3 gallon. Store tightly covered in the freezer.