recipes

Here are the recipes for the ice cream and topping:

Raspberry Ice Cream Topping

1 (12oz) package lightly sweetened frozen raspberries, defrosted & juice reserved
2 Tbsp cornstarch
2 Tbsp sugar
1/3 C maple syrup

Drain defrosted raspberries and reserve liquid. Add water to the liquid, if needed to measure 1/2 cup. In a small saucepan combine berry liquid and cornstarch until smooth. Add sugar and syrup. Cook over medium heat, stirring constantly, until mixture boils and thickens. Boil 1 minute. Stir in raspberries and cool to room temperature before serving.

Luscious Lemon Ice Cream (from Southern Living - one of my favorite cookbooks ever!)

3 C sugar
4 C milk
3 C whipping cream
1 C half-and-half
½ C finely grated lemon rind
¾ C fresh lemon juice

Combine first 5 ingredients; add lemon juice, and stir well. Pour into freezer container of 1-gallon ice cream maker. Freeze according to manufacturers directions.

Pack freezer with additional ice and rock salt, and let stand 1 hour before serving.

Yield: 2 ½ quarts.

Enjoy!!