Instructions: Combine and mix well the eggs, 1 cup of the corn syrup, the milk and vanilla extract. Whip cream and fold into the egg mixture. Still freeze to a mush. In a saucepan, combine raspberries and remaining 3/4 cup corn syrup. Cook over low heat for 10 min. Cool. Beat partially frozen ice cream, until smooth, with a rotary or electric beater. Return ice cream to freezing tray and drop spoonfuls of cooled raspberry syrup into the mixture. Swirl syrup through the ice cream. Still-freeze.

NOTES: Be careful when not cooking eggs. You may want to use an egg substitute or a pasteurized egg product.

How to still freeze ice cream:
The ice cream or sherbet mix is frozen without churning. No special ice cream maker is required.

1. Prepare ice cream or sherbet mixture according to recipe instructions.

2. Pour mix into desired refrigerator ice tray or mold, and freeze without stirring in freezer compartment of refrigerator.*

3. Serve.

NOTES:
* Some still-frozen mixes are removed from the freezer, beaten by hand, and returned to freezer, but this is specified in the recipe directions. Generally, the texture of still-frozen ice creams is good only if sufficient air has been whipped into the mix prior to freezing, or at some point during the freezing.

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