Double-Berry Ice Cream

• 12 ounces frozen raspberries, unsweetened
• 34 cup sugar
• 1 ounce unflavored gelatin (1 envelope)
• 4 cups whole milk
• 4 eggs
• 14 cup orange juice concentrate
• 16 ounces frozen strawberries

1. Partially thaw frozen strawberries, if using.
2. Mash strawberries slightly to break up; set aside.
3. In a large saucepan, combine sugar and gelatin.
4. Stir in milk.
5. Cook and stir over medium heat until mixture just starts to boil.
6. Remove from heat.
7. Whisk about 1 cup of the hot mixture into beaten eggs; return all to saucepan.
8. Cook and stir for 1 to 2 minutes or until an instant-read thermometer registers 175F and mixture coats the back of a clean metal spoon.
9. Do not boil.
10. Stir in strawberries, raspberries, and orange juice concentrate.
11. Cover and chill for 4 to 24 hours.
12. (Mixture will be very thick after chilling.
13. ).
14. Transfer the mixture to a 4- or 5-quart ice cream freezer; freeze according to the manufacturers directions.

frozen raspberries, sugar, unflavored gelatin, milk, eggs, orange juice concentrate, frozen strawberries

Taken from www.food.com/recipe/double-berry-ice-cream-314798 (may not work)