Smooth Raspberry Ice Cream Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Apr. 7, 2015
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.
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Cooking Level: Intermediate

Home Town: Dresher, Pennsylvania, USA

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Reviewed: 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.
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Reviewed: Jul. 6, 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!
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Reviewed: Jun. 10, 2014
Great
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Reviewed: Jun. 1, 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.
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Reviewed: 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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