3 cups fresh or frozen raspberries
2 cups whipping cream
1 cup half and half
2 eggs (leave out if serving to the very old or the very young, or if you don't like uncooked eggs)
1 1/2 cup sugar (divided)
2 teaspoons vanilla extract
Place the raspberries in a blender with 3/4 cup of the sugar and blend on high until rasperries are maserated. Pour raspberries in a sieve and push through, discarding seeds. Beat two eggs until thick and lemon colored, slowly adding another 3/4 cup sugar, then add the raspberry puree, the cream, half and half and vanilla, whisk all together. Chill the mixture for several hours before churning. Freeze according to manufactures directions.