3 C. fresh or frozen raspberries, thawed and mashed
2 1/2 C. sugar
2 small ctn. raspberry yogurt
2 Tbsp. lemon juice
1 pt. whipping cream
1 (13 oz.) can evaporated milk
Combine all ingredients (through the evaporated milk) and mix well. Pour into ice cream maker and fill the rest of the way to the fill line with milk. Put on cover and surround with ice and rock salt and turn on the ice cream maker. 1 1/2 times the recipe for large ice cream maker.
Want more news on this topic? Utah Farm Bureau members may subscribe for a free email news service, featuring the farm and rural topics that interest them most!