I made the same recipe again but made some minor modifications. I inadvertently added a half-cup of sugar to the dairy I was warming on the stove, which isn't called for. I left out the sugar that goes with the raspberries that get pureed, which is only a quarter cup. Since I'd already made changes, I added a tablespoon of raspberry extract.
Overall, the ice cream was sweeter, less tart, possibly with a rounder raspberry flavor, and didn't freeze quite as hard as the original recipe. Still very good ice cream, of course. I'm not positive which one I like better.
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