-
mix raspberries with 1/3 cup sugar and lemon juice.
-
refrigerate raspberry mix for 2 hrs, stirring every 1/2 hour.
-
beat egg whites until light and frothy.
-
mix rest of sugar into egg whites.
-
mix in cream and milk to egg white mix.
-
mash raspberry mix and strain liquid into cream/egg mix.
-
either discard raspberry pulp and seeds or add to mix for added texture and taste (I recommend adding).
-
refrigerate mix overnight or add immediately to ice cream maker.
-
follow ice cream maker's instructions.
