Photo: Ian Dooley
Ingredients
- 5 large eggs
- 1 quart heavy cream
- 2½ cups sugar
- 3 pints raspberries
- 1 teaspoon vanilla extract
- ¼ lemon (juice)
Directions
1
Beat the yolks of 5 eggs with 1 cup of sugar until very light.
2
Add vanilla extract and mix with the heavy cream.
3
Freeze the mixture until it is half frozen.
4
Mash the raspberries and mix with ¼ cup of sugar and the juice of ¼ lemon.
5
Strain the raspberry mixture through a cheesecloth bag and combine with the partially frozen cream.
6
Freeze until fully set.