Recipe by jowolf2
"So smooth and creamy!"
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1 1/3 cups
1 1/2 cups
heavy whipping cream
light corn syrup
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.
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.
I made this for Easter family dinner. I did not have fresh raspberries so I used frozen fruit of various kinds. Made to much for my machine so I made in two batches.It was so good and very easy. I will be making again all summer long.
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Smooth Raspberry Ice Cream
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 80
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