Black Raspberry Sherbet/Ice Cream

KLHquilts's Note:

I made this up after making Tropical Lime Ice Cream. I'm not just surprised at how delicious it is; I'm shocked that the texture is great! We're 48 hours from freezing, and it's still scoopable--and that's without the addition of corn starch or alcohol (both good work-arounds to avoid the problem of homemade ice cream freezing hard as a brick.) I found frozen black raspberries at Trader Joe's; I'd never seen 'em before, so I don't know how easy it will be to find them. They're worth searching for!

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 8

• 24 ounces black raspberries, frozen
• 1 cup sugar
• 1 cup half-and-half
• 3/4 cup light cream

Directions:

1. Combine all ingredients in a food processor and process until sugar has dissolved. (This may take a few minutes.).
2. Refrigerate several hours, or overnight.
3. Transfer to an ice cream maker and freeze according to the manufacturer's directions.