Raspberry Ice Cream

• 1 1/2 cups sugar
• 1 cup water
• 1 quart fresh raspberry
• 2 teaspoons lemon juice
• 1 quart whipping cream, scalded
• raspberries or mint leaf (to garnish)

1. Heat sugar and water in a saucepan over low heat, swirling pan occasionally until sugar disolves. Increase heat to medium and boil for 5 minutes. DO NOT STIR. Cool completely.
2. Puree 1 quart berries with lemon juice in a food processor and then pour puree in a medium bowl. Stir in cream and the cooled sugar/water syrup. Let stand at room temperature for at least one hour.
3. Strain raspberry mixture into a large bowl and then cover and refrigerate until well chilled (at least 4 hours but is best prepared one day ahead).
4. Process mixture in ice cream maker according to manufacture's directions.
5. Freeze ice cream in a covered container until firm (1-2 hours).
6. For ice cream balls, line a baking sheet with waxed paper and scoop ice cream into balls and place on prepared cookie sheet. Freeze until firm (2-4 hours).
7. To serve: mound ice cream balls in glass bowl and surround with fresh raspberries and/or a fresh mint leaf.

sugar, water, fresh raspberry, lemon juice, whipping cream, raspberries

Taken from www.food.com/recipe/raspberry-ice-cream-121699 (may not work)