Ben & Jerry's Raspberry Ice Cream

Compare to other fresh fruit, raspberries are
intensely flavorful and very tart, so to make ice
cream you need less fruit and more sugar. Toss the
raspberries, 3/4 cup sugar, and the lemon juice
together in a bowl. Cover and refrigerate for 2 hours,
stirring every 30 minutes. Whisk the eggs in a mixing
bowl until light and fluffy, 1-2 minutes. Whisk in the
remaining 3/4 cup sugar, a little at a time, then
continue whisking until completely blended, about 1
minute more. Pour in the heavy cream and milk and
whisk to blend. Drain the juice from the raspberries
into the cream mixture and blend. Mash the raspberries
until pureed and stir them into the cream mixture.
Transfer the mixture to an ice cream maker and freeze
following the manufacturer's instructions. Makes 1
generous quart.
NOTE: If you prefer a chunkier raspberry ice cream,
return the raspberries to the refrigerator after
pouring off the juice. After the ice cream stiffens,
about 2 minutes before it is done, add the whole
raspberries.