Today I made Raspberry Sour Cream Ice Milk!
12 oz fresh raspberries, 16 oz nonfat sour cream, 2C half and half, 1C sugar
Push raspberries through sieve suspended over a bowl. Let sit for at least 1 hour. What to do with the pulp/seeds: bake in pie, stick in eye, keep, eat or throw out as desired.
Mix puree with sour cream.
Add half and half.
Add sugar. Blend well.
Pour into souffle dish.
Freeze until of desired consistency.