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A1 Raspberry Ice Cream (like Ben & Jerry's®)

 
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A rich and creamy classic. The tartness of the raspberries balances the rich and creamy sweetness as it melts in your mouth.

Yield

12

servings

Prep

5

min

Cook

0

min

Ready

hrs

Trans-fat Free, Low Sodium
 

Ingredients

1 pint raspberries
fresh
*
1 ½ cup sugar
½ each lemon
juice of
2 large eggs
2 cups cream
heavy or whipping
1 cup milk

Directions

Compared to other fresh fruit, raspberries are intensely flavorful and very tart, so to make ice cream you need less fruit and more sugar.

Although I find that 1 cup of sugar works well from my tastebuds.

Toss the raspberries, ¾ cup sugar, and the lemon juice together in a bowl. Cover and refrigerate for 2 hours, stirring every 30 minutes.

Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.

Whisk in the remaining ¾ cup sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the heavy cream and milk and whisk to blend. Drain the juice from the raspberries into the cream mixture and blend. Mash the raspberries with a fork until puréed and stir them into the cream mixture.

Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions. Makes 1 very generous quart. You may need to adjust the recipe down so it'll fit into your ice cream maker.

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 minutes before it is done, add the whole raspberries.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 96g (3.4 oz)
Amount per Serving
Calories 19741% of calories from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 63mg 21%
Sodium 36mg 2%
Total Carbohydrate 9g 9%
Dietary Fiber 0g 0%
Sugars g
Protein 6g
Vitamin A 7% Vitamin C 2%
Calcium 7% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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