The Glen-Mor Restaurant sourced its ice cream from Deering, serving vanilla, chocolate, and raspberry sherbet. We made a homemade version for inclusion in the cookbook.

Servings: 1 quart (8 servings 1/2 cup each)

Fresh
4 cups raspberries
1-1/2 cups milk
1 lemon

Pantry
1 cup granulated sugar

Blend raspberries
Blend raspberries, milk, and sugar in a blender, complete in batches if needed depending on size of blender.

Add lemon
Juice lemon and add 1-1/2 tsp. to the raspberry mixture.

Strain mixture
Pour the raspberry mixture through a fine sieve to remove the seeds.

Freeze
Freeze mixture in an ice cream or gelato maker.

Serve
Serve cold alone or along with other ice cream flavors.