Resolved Question

The company I work for had me write an article for our gardening magazine on Raspberries. I included the following recipe, since it was the only one that worked out through experimentation (tried making jams, preserves, and yeah not my forte). Anyways here you are:

RASPBERRY ICE CREAM

Ingredients:
2 cups fresh picked raspberries
½ cup sugar
¼ cup honey
Juice of ½ lemon
2 large eggs
2 cups of heavy or whipping cream
1 cup of half and half

1. Toss the raspberries, ¼ cup of sugar and the lemon juice together in a bowl. Cover and refrigerate for 2 hours, stirring every 30 minutes.
2. Wisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk the remaining ¼ cup of sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and half and half and whisk to blend.
3. Drain the juice from the raspberries into the cream mixture and blend. Mash the raspberries until pureed and stir them into the cream mixture.
4. Transfer the mixture to an ice cream maker and freeze following the manufacturer’s instructions.

Makes a generous quart.

Note: If you prefer a chunkier raspberry ice cream, return the raspberries to the refrigerator after pouring off the juice. After the ice cream stiffens (about 2 minutes before it is done), add whole raspberries, then continue freezing until ice cream is ready.


MAKE A LOT... it keeps because Ice Cream must be kept frozen and you can even give some away to friends and family!