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


rock salt


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.