Raspberry Slush Recipe

Directions

In a large bowl, combine gelatin, sugar, and cream of tartar. Beat on medium speed until mixture is glossy. Stir in water and lemon juice; constantly stir until smooth. Stir in vinegar and 2 cups room temperature milk. When the mixture is thick enough, add 1/2 teaspoon lemon juice, 1/2 teaspoon white vinegar, and 2 cups warm water, whisking to coat. Use a blender to smooth mixture into a fine paste.

Heat the heated oil of a double boiler over medium-low heat. Pour gelatin and cream of tartar mixture into a medium bowl. Stir until smooth. Stir in 1/2 cup cold water and 1 teaspoon lemon juice. Remove from heat and whisk in 1/2 teaspoon vinegar and 2 cups milk. Pour mixture into ice cream shell. Freeze overnight.