Smooth Raspberry Ice Cream

Smooth Raspberry Ice Cream

5 Reviews 1 Pic
  • Prep

    30 m
  • Ready In

    3 h 30 m
jowolf2
Recipe by  jowolf2

“So smooth and creamy!”

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Ingredients

Adjust Servings

Original recipe yields 16 servings

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Directions

  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.

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Reviews (5)

Rate This Recipe
Loretta
2

Loretta

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.

Evelyn F. (Evy)
1

Evelyn F. (Evy)

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 syrup called for in this recipe would make it way too sweet, but that's just my personal preference, I like my ice cream light, creamy, and refreshing.

pksmith
0

pksmith

Wow! This was delicious! I was skeptical of using that many raspberries but definitely worth it. I didn't change a thing in the recipe. Tart and sweet taste that captured the fresh taste of the red raspberries!

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 184 cal
  • 9%
  • Fat
  • 8.9 g
  • 14%
  • Carbs
  • 25.7 g
  • 8%
  • Protein
  • 2 g
  • 4%
  • Cholesterol
  • 55 mg
  • 18%
  • Sodium
  • 27 mg
  • 1%

Based on a 2,000 calorie diet

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