Raspberry Ice Cream
- 1 small box raspberry gelatin
- 1/2 cup boiling water
- 1 (10 ounce) package frozen raspberries, thawed and sieved
- 2 eggs
- 1 cup whipping cream
- 1 (3 3/4 ounce) box instant vanilla pudding mix
- 2/3 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 quart milk
- Dissolve raspberry gelatin in boiling water.
- Stir in sieved raspberries.
- Beat eggs.
- Add whipping cream, dry pudding mix, sugar and vanilla extract.
- Stir into raspberry mixture.
- Pour into 1 gallon ice cream freezer container.
- Add milk and stir until blended.
- Freeze according to freezer manufacturer's directions.
Makes 2 quarts.