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Raspberry Marble Ice Cream
Ingredients
- 3 eggs
- 1 3/4 cups light corn syrup
- 1 1/2 cups milk
- 3 cups frozen raspberries, thawed and drained
- 1/2 tsp. Cook's Pure Red Raspberry Extract
- 2 tsp. Cook's Choice Pure Vanilla Extract
- 1 1/2 cups heavy cream
Directions
- Combine and mix well eggs, 1 cup corn syrup, milk, and Cook's Choice Pure Vanilla Extract
- Whip the cream and fold into egg mixture
- Pour into freezing tray and freeze to mush
- In a saucepan, combine raspberries, Cook's Pure Red Raspberry Extract, and remaining 3/4 cup corn syrup
- Cook on low heat for 10 minutes, cool
- Pour partially frozen ice cream into bowl and beat, until smooth, with a rotary or electic beater
- Return ice cream to freezing tray and drop spoonfuls of cooled raspberry syrup into the mixture
- Swirl syrup through the ice cream, return to freezer
- Serve when frozen
- Makes 1/2 gallon
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