- 4 cups fresh raspberries
- 2 eggs
- 1 1/3 cups white sugar
- 1 1/2 cups half-and-half
- 1 cup heavy whipping cream
- 1/4 cup light corn syrup
- 1 tablespoon lemon juice
- Puree raspberries in a blender or food processor; pour mixture through a strainer to remove seeds.
- Beat eggs and sugar together in a bowl until smooth. Stir raspberry puree, half-and-half, cream, corn syrup, and lemon juice into the egg-sugar mixture.
- Transfer raspberry cream mixture to the ice cream maker. Freeze according to the manufacturer's instructions.