RASPBERRY ICE CREAM

1 cup sugar
1 1/2 cup frozen raspberries, slightly thawed
2 teaspoons lemon juice
1 cup heavy cream
1 cup milk

Remove raspberries from freezer and allow to become slightly soft. Then mash or puree, (strain the seeds if desired).

Combine sugar, lemon juice, and fruit. Stir until well mixed. Stir in cream and milk.

Start ice cream maker and pour mixture through hole in lid. Freeze until desired consistency or the unit stops.

VARIATIONS:

Chocolate-Raspberry:
After about 15 minutes or until milkshake consistency, add 10 crushed chocolate sandwich cookies; (place in plastic sandwich bag and mash). Continue to freeze.

Strawberry:
Replace raspberries with strawberries.

Source: Hamilton Beach