5,4 / 10
ready in 3 h. 30 min.
Puree raspberries in a blender or food processor; pour mixture through a strainer to remove seeds.
Beat eggs and sugar together in a bowl until smooth. Stir raspberry puree, half-and-half, cream, corn syrup, and lemon juice into the egg-sugar mixture.
Transfer raspberry cream mixture to the ice cream maker. Freeze according to the manufacturer's instructions.