2 c. fresh raspberries
1/4 c. Raspberry Balsamic or Wild Raspberry White Balsamic
2 c. water
2 c. sugar
2 1/2 c. of whipping cream
Line a strainer with two layers of dampened cheesecloth. Set over large bowl. In a medium saucepan, combine the raspberries and water. Slowly bring to boil. Reduce heat and simmer gently until soft (approximately 10 minutes). Pour into the cheesecloth-lined strainer. Allow to stand until the juice has drained into bowl (approximately 30 minutes). Gently squeeze the pulp to extract remaining juice.
Measure the raspberry juice into heavy medium saucepan. Add the balsamic and 3 cups of sugar. Cook over low heat, swirling pan occasionally, until the sugar dissolves. Increase heat and boil the syrup 2 minutes. Allow to cool completely. Mix 2 1/2 cups of syrup with cream. Refrigerate until thoroughly chilled. Process raspberry mixture in an ice cream maker according to manufacturer’s directions. Freeze in a covered container several hours.
