1 (3 oz.) pkg. raspberry gelatin
1/2 c. boiling water
1 (10 oz.) pkg. frozen raspberries, sieved
2 eggs
1 c. whipping cream
1 (3 oz.) pkg. instant vanilla pudding
2/3 c. sugar
2 tsp. vanilla
1 qt. milk

Dissolve gelatin in water and stir in raspberries. Beat eggs, add cream, pudding mix, sugar and vanilla. Stir into raspberry mixture. Pour into 1 gallon ice cream freezer container and add milk. Refrigerate overnight. Make ice cream in crank freezer the next day. 2 quarts.