douglas lake red raspberry ice cream
cook one pint red raspberries and one fourth cup water till berries are tender. add one and a quarter cups sugar. stir in one envelope plain gelatin which has been dissolved in one fourth cup cold water. cool. chill till solid. whip a half pint whipping cream till stiff. beat raspberries till light and frothy. fold whipped cream into raspberries. freeze; stir occasionally while freezing. (raspberries may be rubbed through a sieve.)
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