Source: Martha Stewart Living, August 2012
- 8 cups raspberries (2 pounds)
- 1 cup sugar
Combine raspberries and sugar in a saucepan. Bring to a boil, stirring to break up fruit. Reduce to a simmer, and cook 5 minutes. Remove from heat, and working in batches, puree mixture in a blender. Pour through a fine sieve into a bowl (you should have 1 cup). Refrigerate until cold, about 30 minutes.
Reserve 2 tablespoons for coulis. Freeze remaining mixture in an ice cream maker according to manufacturer's directions, then transfer directly to bombe mold.