Raspberry Ice Cream

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.

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.

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

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

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

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

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