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Fresh Raspberry Ice Cream Recipe

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This recipe for Fresh Raspberry Ice Cream, by , is from Grandma Farr's Culinary Treasures, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carole Inglish
Added: Monday, July 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg raspberry gelatin, dissolved in 1 c boiling water
1/2 c fresh lemon juice
2 pkgs. (10-oz) frozen raspberries, thawed enough to separate
6 eggs
1 pint sour cream
2 1/2 c sugar
1 pink whipping cream
about a gallon of milk

Directions:
Directions:
Dissolve jello in water; cool. Add lemon juice and berries. Set aside. In large bowl, beat eggs and sugar until fluffy and light colored. Stir sour cream until smooth and add to eggs and sugar. Whip cream and add all ingredients to a 6-qt. freezer.
Follow freezer instructions using about 1 part salt to 8 parts ice. When frozen, pour out all water and repack with ice, again using the 8-1 ratio. Let stand 4-6 hours. Serves 16-20 generous portions.

Personal Notes:
Personal Notes:
Two stars--"One of the best"

 

 

 

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