Black Raspberry Ice Cream

2 c Black Raspberries

2 Eggs

¾ c Sugar – divided

½ Juice from lemon

2 c Whipping Cream

1 c Half & Half

1 t Vanilla

¼ t Salt

Toss the raspberries and half the sugar and the lemon juice together in a bowl, cover and refrigerate for 1 hour. Whisk the eggs in a mixing bowl along with the salt, vanilla and the remaining sugar. Pour in the creams and continue to beat. Transfer this mixture to an ice cream maker and follow the directions of the manufacture.

Mash the raspberry mixture --- and add to the ice cream about 5 minutes prior to being finished.

Freeze overnight.

~Tom Deschaine