Smooth Raspberry Ice Cream

Smooth Raspberry Ice Cream

6
jowolf2 50

"So smooth and creamy!"

Ingredients

3 h 30 m {{adjustedServings}} servings 184 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 184 kcal
  • 9%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 25.7g
  • 8%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 27 mg
  • 1%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. Puree raspberries in a blender or food processor; pour mixture through a strainer to remove seeds.
  2. Beat eggs and sugar together in a bowl until smooth. Stir raspberry puree, half-and-half, cream, corn syrup, and lemon juice into the egg-sugar mixture.
  3. Transfer raspberry cream mixture to the ice cream maker. Freeze according to the manufacturer's instructions.

Footnotes

  • Cook's Note:
  • If you do not have an ice cream maker, pour mixture into 8x8-inch square pan and place in freezer. Freeze until firm, about 3 hours. Scrape into bowl and beat until smooth. Place back into 8x8-inch square pan and freeze for another 3 hours. Beat once more. Freeze until ready to serve.
  • Editor's Note:
  • This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw eggs. Learn more about egg safety from our article: Making Your Eggs Safe.
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Reviews

6
  1. 8 Ratings

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I doubled this and made it for a large party. I left out the corn syrup and it was awesome. A double batch filled up my old school ice cream maker.

I cut down the sugar to 1 1/8 cup and didn't include the corn syrup, and it ended up being wonderful for my mochi, it also had a beautiful color. I think that adding the amount of sugar and corn...

I used Fat Free Half & Half, substituted the heavy whipping cream for Vanilla Almond Milk and did not put in the corn syrup for a low calorie Raspberry Ice cream... It is good! It's 166 calories...