Raspberry Chocolate Chip Ice Cream (homemade)

1 cup whole milk
2 cups heavy whipping cream
1 cup granulated sugar
pinch of salt
6 cups of frozen raspberries
1 tbsp lemon juice
1 cup of chocolate morsels

I use Diamond's Multi-Purpose Mini Cups with Lids (2 oz condiment cups/50 cups and lids to pkg) sold at WalMart. This is a smaller portion than calculated above, but it's only 75 calories per serving and the recipe makes about 40 cups. This way I can have my guilty pleasure without the guilt.

Place milk, cream, sugar, salt and raspberries in medium saucepan and cook over medium heat, stirring occasionally until sugar is dissolved and bubbles appear at the edges. Cover the pan with lid and turn off heat. Let mixture steep for 20 minutes. Next strain the liquid through a fine mesh sieve or chinois into a medium bowl (to remove seeds) and stir in lemon juice. Cover the liquid with plastic wrap and place in the fridge until chilled thoroughly (about 4 hours-overnight). When liquid is chilled pour into an ice cream maker and churn according to instructions. Add chocolate morsels during last 5 minutes of churning. Transfer ice cream into freezer safe container and freeze until solid. Scoop and enjoy.

Serving Size: 20 half-cup servings

Number of Servings: 20

Recipe submitted by SparkPeople user LAC936.