Tastes like late summer–sweet and slightly creamy! Wonderful at the end of a warm day.
Put ice cream canister in the freezer to chill.
Put 4 cups fresh raspberries, 1 1/2 cups water, and 2 cups sugar (or use a natural substitute) in a saucepan and cook, not boil, for at least 5 minutes. You want softened berries.
Puree in the blender. You may seive to remove seeds if you like. Cool.
Add 2 egg whites to puree in mixer bowl and beat until light. Fold in 1 cup of heavy whipping cream. Pour into ice cream canister. Add milk to the level needed for your individual ice cream maker.
Follow manufacturer's directions for freezing.
