Double-Berry Ice Cream

Ingredients

• 12 ounces frozen raspberries, unsweetened
• 3/4 cup sugar
• 1 ounce unflavored gelatin (1 envelope)
• 4 cups whole milk
• 4 eggs
• 1/4 cup orange juice concentrate
• 16 ounces frozen strawberries

Directions

1. 1

   Partially thaw frozen strawberries, if using. Mash strawberries slightly to break up; set aside.

2. 2

   In a large saucepan, combine sugar and gelatin. Stir in milk. Cook and stir over medium heat until mixture just starts to boil. Remove from heat. Whisk about 1 cup of the hot mixture into beaten eggs; return all to saucepan. Cook and stir for 1 to 2 minutes or until an instant-read thermometer registers 175°F and mixture coats the back of a clean metal spoon. Do not boil. Stir in strawberries, raspberries, and orange juice concentrate. Cover and chill for 4 to 24 hours. (Mixture will be very thick after chilling.).

3. 3

   Transfer the mixture to a 4- or 5-quart ice cream freezer; freeze according to the manufacturer’s directions.