I’m interested in making a pistachio ice cream with fresh raspberries in it. I’m afraid the raspberries will become rock hard if I just mix them in and then freeze it. I don’t want to use a raspberry sauce or jam. Is there a way to ensure that the raspberries don’t become completely frozen? I was thinking about macerating them with a little sugar and liqueur first. I’m hoping you have some advice. Thanks!

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