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10 minutes
5 minutes
75 minutes
- 2 cups wild raspberries
- 0.25 cup white sugar
- 1.5 cups milk
- 0.25 teaspoon lemon juice
- 0.125 teaspoon ground cinnamon
- Combine fresh raspberries and sugar in a small saucepan and gently cook over low heat for about 5 minutes, stirring until the sugar dissolves. Strain the raspberry mixture into a bowl to remove seeds.
- Combine milk, lemon juice, and cinnamon with the raspberry mixture and chill in the fridge for about 1 hour. Freeze the mixture in an ice cream maker following the manufacturer's guidelines.
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