Preparation time: 10 minutes
Cooking time: freeze for at least 5 hours
Serves: at least 4
Dietary guidance: v
1 pint heavy cream
1/2 cup sugar
2 egg yolks
1 pint raspberries
put the heavy cream into a mixing bowl and whip it with an egg beater until it is fluffy and acts like a cream. It makes beautiful patterns and looks stiffer and full... like the whipped cream that it is. It takes about 3-5 minutes, maybe more depending on your egg beater.
slowly blend in the sugar and 2 egg yolks.
throw in the pint of ripe and clean raspberries and
blend. DO NOT OVER-BLEND!
put in a container and freeze until frozen.
Take it out 20 minutes before serving it so it can soften a little. use several small containers if you want it to freeze faster.
if you can't use raspberries, try: one tbs of vanilla extract, instant coffee, or chai spice blend. experiment! you can try it with ripe blueberries or strawberries, but I wouldn't put in hard fruit.