1 small box raspberry gelatin
1/2 cup boiling water
1 (10 ounce) package frozen raspberries, thawed and sieved
2 eggs
1 cup whipping cream
1 (3 3/4 ounce) box instant vanilla pudding mix
2/3 cup granulated sugar
2 teaspoons vanilla extract
1 quart milk

Dissolve raspberry gelatin in boiling water. Stir in sieved raspberries.

Beat eggs. Add whipping cream, dry pudding mix, sugar and vanilla extract. Stir into raspberry mixture. Pour into 1 gallon ice cream freezer container. Add milk and stir until blended. Freeze according to freezer manufacturer's directions.

Makes 2 quarts.