Smooth Raspberry Ice Cream Recipe - Allrecipes.com
Smooth Raspberry Ice Cream Recipe
  • READY IN 3+ hrs

Smooth Raspberry Ice Cream

Recipe by  

"So smooth and creamy!"

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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings
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  • PREP

    30 mins
  • READY IN

    3 hrs 30 mins

Directions

  1. Puree raspberries in a blender or food processor; pour mixture through a strainer to remove seeds.
  2. 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.
  3. Transfer raspberry cream mixture to the ice cream maker. Freeze according to the manufacturer's instructions.
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Footnotes

  • 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: Making Your Eggs Safe.
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Reviews More Reviews

Jun 01, 2014

I doubled this and made it for a large party. I left out the corn syrup and it was awesome. A double batch filled up my old school ice cream maker.

 
Jul 19, 2014

I cut down the sugar to 1 1/8 cup and didn't include the corn syrup, and it ended up being wonderful for my mochi, it also had a beautiful color. I think that adding the amount of sugar and corn syrup called for in this recipe would make it way too sweet, but that's just my personal preference, I like my ice cream light, creamy, and refreshing.

 

6 Ratings

Jul 06, 2014

Wow! This was delicious! I was skeptical of using that many raspberries but definitely worth it. I didn't change a thing in the recipe. Tart and sweet taste that captured the fresh taste of the red raspberries!

 
Jun 10, 2014

Great

 
Aug 11, 2013

I used Fat Free Half & Half, substituted the heavy whipping cream for Vanilla Almond Milk and did not put in the corn syrup for a low calorie Raspberry Ice cream... It is good! It's 166 calories for 1/2 cup :-) Then I put my individual servings of 1/2 cut into the freezer so it's all ready to go when I need it.

 

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Nutrition

  • Calories
  • 184 kcal
  • 9%
  • Carbohydrates
  • 25.7 g
  • 8%
  • Cholesterol
  • 55 mg
  • 18%
  • Fat
  • 8.9 g
  • 14%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 2 g
  • 4%
  • Sodium
  • 27 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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