Smooth Raspberry Ice Cream

Smooth Raspberry Ice Cream

1 Review 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

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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Review (1)

Rate This Recipe
Diane
0

Diane

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 for 1/2 cup :-) Then I put my individual servings of 1/2 cut into the freezer so it's all ready to go when I need it.

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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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