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Fresh Raspberry Ice Cream Recipe
|Raspberries||4 Cup (64 tbs)|
|Sugar||1 1⁄3 Cup (21.33 tbs)|
|Half and half||1 1⁄2 Cup (24 tbs)|
|Whipping cream||1 Cup (16 tbs)|
|Light corn syrup||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon|
Calories 1534 Calories from Fat 603
% Daily Value*
Total Fat 68 g104.1%
Saturated Fat 41.1 g205.5%
Trans Fat 0 g
Cholesterol 444.3 mg148.1%
Sodium 207.1 mg8.6%
Total Carbohydrates 218 g72.5%
Dietary Fiber 19.7 g78.7%
Sugars 165.5 g
Protein 15 g30.6%
Vitamin A 19.7% Vitamin C 140.5%
Calcium 36.6% Iron 17.5%
*Based on a 2000 Calorie diet
Place berries in container of an electric blender; process until almost smooth.
Press puree through a sieve to remove seeds.
Set puree aside.
Beat eggs and sugar at medium-high speed of an electric mixer 4 to 5 minutes or until thick and lemon colored.
Stir in raspberry puree and remaining ingredients.
Pour mixture into freezer can of a 1-gallon hand-turned or electric freezer.
Freeze, following manufacturer's instructions.
Let ripen 1 hour.