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Add a photoServings: 8
Ingredients
- 1 pt Fresh raspberries
- 1 1/2 c. Sugar
- 1/2 x Lemon, juice of
- 2 lrg Large eggs
- 2 c. Heavy or possibly whipping cream
- 1 c. Lowfat milk
Directions
- Compare to other fresh fruit, raspberries are intensely flavorful and very tart, so to make ice cream you need less fruit and more sugar. Toss the raspberries, 3/4 c. sugar, and the lemon juice together in a bowl. Cover and chill for 2 hrs, stirring every 30 min. Whisk the Large eggs in a mixing bowl till light and fluffy, 1-2 min. Whisk in thr remaining 3/4 c. sugar, a little at a time, then continue whisking till completely blended, about 1 minute more. Pour in the heavy cream and lowfat milk and whisk to blend. Drain the juice from the raspberries into the cream mix and blend. Mash the raspberries till pureed and stir them into the cream mix. Transfer the mix to an ice cream maker and freeze following the manufacturer's instructions.
- Makes 1 generous qt.
- NOTE: If you prefer a chunkier raspberry ice cream, return the raspberries to the refrigerator after pouring off the juice. After the ice cream stiffens, about 2 min before it is done, add in the whole raspberries.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 119g | |
| Recipe makes 8 servings | |
| Calories 196 | |
| Calories from Fat 16 | 8% |
| Total Fat 1.77g | 2% |
| Saturated Fat 0.58g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 54mg | 18% |
| Sodium 31mg | 1% |
| Potassium 122mg | 3% |
| Total Carbs 43.76g | 12% |
| Dietary Fiber 2.5g | 8% |
| Sugars 40.85g | 27% |
| Protein 3.05g | 5% |
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