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Fresh Raspberry Ice Cream

southern.chef's picture
<p><a href="http://www.flickr.com/photos/strocel/4799799903/">Image Credit</a></p>
Ingredients
  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
Directions

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.

Recipe Summary

Cuisine: 
American
Method: 
Chilling
Servings: 
2

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