Raspberry Ice Cream

1 pint fresh raspberries
1/2 cups sugar
Juice of 1/2 lemon
2 large eggs
2 cups heavy or whipping cream
1 cup milk

1 Toss the raspberries, s/4 cup of the sugar, and the lemon juice together
in a bowl. Cover and refrigerate for 2 hours, stirring every 30 minutes.

2. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.
Whisk in the remaining cup sugar, a little at a time, then continue
whisking until completely blended, about 1 minute more. Pour in the heavy
cream and milk and whisk to blend.
3. Drain the juice from the raspberries into the cream mixture and blend.
Mash the raspberries until pureed and stir them into the
cream mixture.
4. Transfer the mixture to an ice cream maker and freeze following the
manufacturer’s instructions.

Makes generous 1 quart

Note: If you prefer a chunkier raspberry ice cream, return the raspberries
to the refrigerator after pouring off the juice. After the ice cream
stiffens (about 2 minutes before it is done), add the whole raspberries,
then continue freezing until the ice cream is ready.