Makes: 10 servings (about 2 quarts)
Prep 15 minutes + freeze time
- 3 cups fresh raspberries
- 1 cup sugar
- 2 cups heavy whipping cream
- 1 cup half and half
- 1 teaspoon lemon extract
- Place raspberries in a food processor or blender; cover and pulse until chopped. Transfer to a large bowl; stir in sugar until dissolved. Stir in remaining ingredients until blended.
- Pour mixture into ice cream maker; freeze according to the manufacturer’s instructions. Transfer ice cream to freezer containers. Freeze until firm (approximately 3 hours). Yield: about 2 quarts.