Recipes Online: Raspberry Ice Cream

Raspberry Ice Cream

Raspberry Ice Cream

4 cups fresh raspberries;
2 eggs;
1 1/3 cups white sugar;
1 1/2 cups half-and-half;
1 cup heavy whipping cream;
1/4 cup light corn syrup;
1 tablespoon lemon juice.


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

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