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Raspberry Ice Cream

4 (10-ounce) packages frozen raspberries in syrup, partially thawed

4 cups half-and-half

3 cups granulated sugar

1 cup milk

1 1/2 tablespoons grated lemon rind

1/4 cup fresh lemon juice

1 1/2 teaspoons vanilla extract

1. Combine all ingredients in a large bowl; stir until sugar dissolves.
2. Pour mixture into freezer container of a 5-quart hand-turned or electric freezer. Freeze according to manufacturer's instructions. Pack freezer with addition ice and salt and let stand 1 hour before serving.

Makes 1 gallon.