Cherry-Raspberry Ice Cream
¾ cup sugar
1 envelope unflavored gelatin
4 cups whole milk
4 eggs, beaten
1 lb fresh dark sweet cherries, pitted and halved,
or 1½ bags (10 oz each) frozen sweet cherries
2½ cups fresh raspberries or 1 bag (10 oz)
¼ cup frozen (thawed) orange juice concentrat
1. In large saucepan, mix sugar and gelatin. Stir in milk.
Cook and stir over medium heat just until mixture starts to boil.
Remove from heat. Stir about 1 cup of the hot mixture into
beaten eggs; return all to saucepan. Cook 2 to 3 minutes,
stirring constantly, until mixture coats the back of a metal spoon.
Do not boil. Remove from heat.
2. Stir in cherries, raspberries and orange juice concentrate.
Cover; refrigerate 4 to 24 hours or until set.