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Black Raspberry Ice cream

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  Plain gelatin 2 Teaspoon
  Cold water 3⁄4 Cup (12 tbs)
  Sugar 3⁄4 Cup (12 tbs)
  Concentrated black raspberry juice 1 2⁄3 Cup (26.67 tbs)
  Lemon juice 1⁄4 Cup (4 tbs)
  Grated lemon rind 1⁄2 Teaspoon
  Salt 1 Pinch
  Egg whites 2

Sprinkle the gelatin over 1/4 cup of the water and let stand 5 minutes to soften.
Combine the remaining water with 1/2 cup of the sugar and heat just to boiling.
Add the softened gelatin and stir until completely dissolved.
Add the fruit juices and lemon rind.
Pour quickly into clean can of ice cream freezer and freeze according to directions, until almost firm.
Add the salt to the egg whites and beat until stiff.
Add the remaining 1/4 cup sugar gradually and beat until thick and smooth.
Add to mixture in freezer and continue according to directions.
Makes about 1 1/2 quarts.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 946 Calories from Fat 15

% Daily Value*

Total Fat 2 g2.6%

Saturated Fat 0.01 g0.04%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 379.6 mg15.8%

Total Carbohydrates 222 g73.9%

Dietary Fiber 6.9 g27.6%

Sugars 151.8 g

Protein 18 g36.7%

Vitamin A 0.3% Vitamin C 52.1%

Calcium 2.4% Iron 1.2%

*Based on a 2000 Calorie diet

Black Raspberry Ice Cream Recipe