Black Raspberry Sherbet/Ice Cream

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!

• Ready In: 40 mins
• Serves: 8-12

Ingredients

• 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.