Ingredients required:

4 cups of fresh raspberries.
1 cup of water.
2 1/2 cups of whipping cream.


Line a strainer with two layers of dampened cheesecloth. Set over large bowl.

In a medium saucepan, combine the raspberries and water. Slowly bring to boil.

Reduce heat and simmer gently until soft (about 10 minutes).

Pour into the cheesecloth-lined strainer.

Allow to stand until the juice has drained into bowl (about 30 minutes).

Gently squeeze the pulp to extract remaining juice.

Measure the raspberry juice into heavy medium saucepan. Add 1 cup of sugar for each cup juice.

Cook over low heat, swirling pan occasionally, until the sugar dissolves.

Increase heat and boil the syrup for 2 minutes.

Allow to cool completely.

Mix 2 1/2 cups of syrup with cream.

Refrigerate until thoroughly chilled.

Process raspberry mixture in an ice cream maker according to manufacturer’s directions.

Freeze in a covered container several hours.

Serve as desired.

Source: Ice Cream Recipes.