Fresh Raspberry Ice Cream
|Vanilla ice cream||1⁄2 Gallon|
|Fresh raspberries||1 Quart|
|Granulated fructose||1 Tablespoon|
Soften the ice cream in the refrigerator until it can be whipped with an electric beater.
Wash and clean the raspberries.
Transfer to a medium-sized bowl.
With a fork, slightly crush raspberries.
Sprinkle with fructose.
Stir, cover, and allow to rest 30 minutes.
Transfer the ice cream to a large mixing bowl.
Whip the ice cream on low until smooth.
Fold in the crushed raspberries, allowing the raspberries to marbleize the ice cream.
Transfer ice cream to a covered freezer container.
Freeze for several hours before serving.
If ice cream becomes solid, allow to soften slightly in refrigerator before serving.
Serving size: Complete recipe
Calories 4452 Calories from Fat 1925
% Daily Value*
Total Fat 214 g329.8%
Saturated Fat 128.7 g643.4%
Trans Fat 0 g
Cholesterol 832.7 mg277.6%
Sodium 1523.7 mg63.5%
Total Carbohydrates 571 g190.3%
Dietary Fiber 74.7 g298.9%
Sugars 447.4 g
Protein 78 g155.2%
Vitamin A 165.6% Vitamin C 432%
Calcium 265.9% Iron 45.7%
*Based on a 2000 Calorie diet