Ingredients

Instructions

  1. Heat sugar and water in a saucepan over low heat, swirling pan occasionally until sugar disolves. Increase heat to medium and boil for 5 minutes. DO NOT STIR. Cool completely.
  2. Puree 1 quart berries with lemon juice in a food processor and then pour puree in a medium bowl. Stir in cream and the cooled sugar/water syrup. Let stand at room temperature for at least one hour.
  3. Strain raspberry mixture into a large bowl and then cover and refrigerate until well chilled (at least 4 hours but is best prepared one day ahead).
  4. Process mixture in ice cream maker according to manufacture's directions.
  5. Freeze ice cream in a covered container until firm (1-2 hours).
  6. For ice cream balls, line a baking sheet with waxed paper and scoop ice cream into balls and place on prepared cookie sheet. Freeze until firm (2-4 hours).
  7. To serve: mound ice cream balls in glass bowl and surround with fresh raspberries and/or a fresh mint leaf.