Raspberry Ice Cream (or Frozen Yogurt)

Ingredients

• 24 ounces fresh or frozen (thawed) raspberries
• 3 cups heavy cream
• 3/4 cup sugar (more if needed)
• 3 Tablespoons freshly squeezed lemon juice

Instructions

1. 1

   Puree berries in a food processor until smooth....: Puree berries in a food processor until smooth. Strain out the seeds using a fine mesh sieve. (It helps to scrape and stir with a rubber spatula as it strains.) Set aside.

2. 2

   Place 2 cups of cream and the sugar...: Place 2 cups of cream and the sugar in a medium saucepan. Warm over medium heat and stir until sugar is dissolved. Do not allow mixture to boil.

3. 3

   Remove from heat and add remaining 1 cup...: Remove from heat and add remaining 1 cup of cream, raspberry puree, and lemon juice. Taste and add more sugar if mixture is too tart.

4. 4

   Place mixture in the refrigerator and chill thoroughly....: Place mixture in the refrigerator and chill thoroughly. Freeze the mixture in your ice cream maker according to the manufacturer's directions.