2 pk 10 oz. each frozen
-Raspberries, defrosted
1 1/2 c Milk
1/2 c Nonfat dry milk
2 tb Triple Sec OR orange juice
SOURCE: From Your Ice Cream Maker by Coleen and Bob Simmons,
copyright 1994, ISBN #1-55867-105-6. MM format by Ursula R. Taylor.
Puree defrosted raspberries in a blender or food processor until
smooth.
Pour mixture through a strainer, pressing out as much fruit pulp as
possible. Discard seeds. Place raspberry puree back in blender or
food processor with remaining ingredients and process until well
combined. Chill in the refrigerator until ready to freeze. Pour into
the ice cream maker and follow the manufacturer's instructions for
freezing.
For a patriotic dessert - why not do a parfait with a scoop of
this, one of blueberry sherbet and one of vanilla ice cream.
