2 cups half-and-half
1 cup milk
2/3 cup sugar
½ cup nonfat dry milk
1 tbs. Vanilla extract
1/8 tsp. Lemon extract
½-2/3 cup Raspberry Sauce
Combine ingredients except Raspberry Sauce
in a blender or food processor and process
until the mixture is smooth. Cover and chill
in the refrigerator until ready to freeze.
Pour into the ice cream maker and follow
the manufacturer's instructions for freezing.
Ice cream should be quite firm when it is
frozen; you can put it in the freezer to
set up for about 30 minutes. Spoon ice cream
out into a chilled bowl. Make a hole in
the center of the ice cream with a thick
spoon or spatula handle and pour in Raspberry
Sauce. Starting at the center of the Raspberry
Sauce, make a circle in the ice cream, dragging
it into a swirl. Serve immediately.
Makes: about 1 quart
Recipe for Raspberry Sauce:
1 pkg. (10 oz.) frozen raspberries, defrosted
2 tbs. Sugar
1 tbs. Triple Sec or 2 tbs. Orange juice
Combine ingredients in a blender or food
processor and process until smooth. Pour
through a strainer, pressing out as much
fruit and liquid as possible. Discard seeds.
Refrigerate until ready to serve.
Makes: About 2/3 cup