Categories: Dessert, Ice Cream

Ingredients

• 1 1/2 cups fresh raspberries (or 12 oz. frozen raspberries, thawed, all juice reserved)
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1 3/4 cups whole milk
• 1/2 cup sugar
• 1/4 cup light corn syrup

Directions

1. Put raspberries, lemon juice, and salt in a large blender; blend until smooth, scraping down the sides of the canister as necessary; set aside.

2. Warm 1 cup of the milk in a medium saucepan over low heat; stir in the sugar and corn syrup until dissolved.

3. Pour into the blender with the raspberry puree, add the remaining 3/4 cup milk, and blend until fairly smooth.

4. Strain through a fine-mesh sieve into a bowl, gently pressing the mass against the mesh with the back of a wooden spoon to extract as much of the liquid as possible while leaving the seeds behind.

5. Refrigerate until cold, about 4 hours or overnight.

6. Whisk the mixture, then freeze in your ice cream maker according to manufacturer’s directions.

7. Serve at once—or transfer to a freezer container, seal tightly, and store in the freezer for up to 1 month; soften at room temperature for 5 minutes before serving.

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