 |
Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
|
This is phenominal. I make this all summer long and serve it over my raspberry cobbler. My niece makes me make this at least weekly all summer long and I have to send a quart home with her no questions asked. It is awesome. Read more . Enjoy Ingredients:
5 eggs |
2 cups raspberries |
1/2 gallon whole milk |
2 cans evaporated milk |
2 cups sugar |
1 tablespoon vanilla |
Directions:
1. Heat berries in heavy saucepan until they juice then cool.
2. Beat eggs with mixer at high speed until light and foamy.
3. Gradually add sugar and evaporated milk.
4. Pour into ice cream freezer can and stir in milk, vanilla and cooled berries then freeze according to ice cream freezer directions.
|
|