Raspberry Ice Cream

Directions

1. Add 1 cup of raspberries, the sugar and lemon juice to a saucepan. Bring to a simmer over medium heat, stirring frequently. Reduce the heat to low and continue to cook for five minutes.

2. Strain the mixture through a fine sieve into a metal bowl, reserving the syrup and discarding pulp and seeds. Set the metal bowl into a second larger bowl filled with water and ice cubes to cool the syrup completely.

3. Meanwhile, process the remaining 2 cups of raspberries in a food processor until liquid.

4. Strain through a sieve over a bowl and use a rubber spatula to push the raspberry puree through. Discard the seeds and pulp.

5. Mix together the strained raspberry syrup, strained raspberry puree, and cream.

6. Transfer the mixture into an ice-cream maker and freeze according to manufacturer’s directions.

7. Enjoy this freshly churned or transfer into an air-tight container and freeze until firm (four hours to overnight).