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Ingredients
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4 cups fresh raspberries
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2 eggs
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1 ⅓ cups white sugar
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1 ½ cups half-and-half
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1 cup heavy whipping cream
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¼ cup light corn syrup
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1 tablespoon lemon juice
Directions
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Puree raspberries in a blender or food processor; pour mixture through a strainer to remove seeds.
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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.
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Transfer raspberry cream mixture to the ice cream maker. Freeze according to the manufacturer's instructions.
Cook's Note:
If you do not have an ice cream maker, pour mixture into 8x8-inch square pan and place in freezer. Freeze until firm, about 3 hours. Scrape into bowl and beat until smooth. Place back into 8x8-inch square pan and freeze for another 3 hours. Beat once more. Freeze until ready to serve.
Editor's Note:
This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw eggs. Learn more about egg safety from our article, How to Make Your Eggs Safe.
Nutrition Facts (per serving)
184 | Calories |
9g | Fat |
26g | Carbs |
2g | Protein |
Nutrition Facts | |
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Servings Per Recipe 16 | |
Calories 184 | |
% Daily Value * | |
Total Fat 9g | 11% |
Saturated Fat 5g | 26% |
Cholesterol 52mg | 17% |
Sodium 27mg | 1% |
Total Carbohydrate 26g | 9% |
Dietary Fiber 2g | 8% |
Total Sugars 20g | |
Protein 2g | 4% |
Vitamin C 8mg | 9% |
Calcium 45mg | 3% |
Iron 0mg | 2% |
Potassium 97mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.