Directions:
- Mix the raspberries, 3/4 cup of sugar, and lemon juice together in a bowl.
- Cover and refrigerate for 2 hours, stirring every 30 minutes.
- Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes (I use my hand held mixer).
- Whisk in the remaining sugar, a little at a time, until completely blended.
- Pour in the heavy cream and milk and whisk to blend.
- Drain the juice from the raspberries and add to the cream mixture until blended.
- Mash the raspberries until pureed and stir them into the cream mixture.
- Pour into an ice cream maker and freeze.
- Note: If you prefer a chunkier raspberry ice cream, return the raspberries to the fridge after pouring off the juice.
- When the ice cream is almost finished freezing, add the whole raspeberries, then continue freezing.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 479.74 Kcal (2009 kJ) | ||
| Calories from fat | 229.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.48g | 39% | |
|---|---|---|---|
| Cholesterol | 176.43mg | 59% | |
| Sodium | 85.73mg | 4% | |
| Potassium | 296.35mg | 6% | |
| Total Carbs | 59.65g | 20% | |
| Sugars | 50.36g | 201% | |
| Dietary Fiber | 5.46g | 22% | |
| Protein | 7.07g | 14% | |
| Vitamin C | 21.9mg | 36% | |
| Iron | 1.3mg | 7% | |
| Calcium | 147.8mg | 15% | |
| Amount Per 100 g | |||
| Calories | 176.51 Kcal (739 kJ) | ||
| Calories from fat | 84.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.37g | 39% | |
|---|---|---|---|
| Cholesterol | 64.91mg | 59% | |
| Sodium | 31.54mg | 4% | |
| Potassium | 109.03mg | 6% | |
| Total Carbs | 21.95g | 20% | |
| Sugars | 18.53g | 201% | |
| Dietary Fiber | 2.01g | 22% | |
| Protein | 2.6g | 14% | |
| Vitamin C | 8mg | 36% | |
| Iron | 0.5mg | 7% | |
| Calcium | 54.4mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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