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Fresh Raspberry Ice Cream

southern.chef's picture
  Raspberries 4 Cup (64 tbs)
  Eggs 2
  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

Wash raspberries, drain.
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.

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Nutrition Rank

Nutrition Facts

Serving size

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

Fresh Raspberry Ice Cream Recipe