'Creamilicious' raspberry ice cream --
sweet heaven on a spoon!
Raspberry Ice Cream
- 4 (10-ounce) packages frozen raspberries
in syrup, partially thawed
- 4 cups half-and-half
- 3 cups granulated sugar
- 1 cup milk
- 1 1/2 tablespoons grated lemon rind
- 1/4 cup fresh lemon juice
- 1 1/2 teaspoons vanilla extract
- Combine all ingredients in a large bowl;
stir until sugar dissolves.
- Pour mixture into freezer container of
a 5-quart hand-turned or electric freezer. Freeze according to
manufacturer's instructions.
- Pack freezer with addition ice and salt
and let stand 1 hour before serving.
Makes 1 gallon.
