Directions:
- Puree raspberries and syrup with lemon juice in a food processor; then force through a sieve into a bowl, pressing hard on and then discarding the solids.
- Whisk together sugar and cornstarch in a bowl. Then whisk in milk, yolks, and a pinch of salt. Cook custard mix in a 2 1/2-3 quart heavy saucepan over moderate heat, whisking until it just reaches a boil. Reduce heat and simmer for 1 minute, whisking continuously (custard will look curdled).
- Pour custard through fine sieve into a bowl. Stir in vanilla and cool, stirring occasionally.
- Stir berry puree and cream into custard and chill, covered, until cold (at least 2 hours).
- Freeze in ice cream maker, following manufacturers instructions. Transfer to an air tight container and put in freezer to harden.
- Note: Ice cream keeps about 1 week.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 243.36 Kcal (1019 kJ) | ||
| Calories from fat | 122.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.6g | 21% | |
|---|---|---|---|
| Cholesterol | 135.63mg | 45% | |
| Sodium | 79.64mg | 3% | |
| Potassium | 195.93mg | 4% | |
| Total Carbs | 24.79g | 8% | |
| Sugars | 21.76g | 87% | |
| Dietary Fiber | 0.58g | 2% | |
| Protein | 6.29g | 13% | |
| Vitamin C | 3.7mg | 6% | |
| Iron | 0.6mg | 4% | |
| Calcium | 129.4mg | 13% | |
| Amount Per 100 g | |||
| Calories | 147.9 Kcal (619 kJ) | ||
| Calories from fat | 74.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.27g | 21% | |
|---|---|---|---|
| Cholesterol | 82.43mg | 45% | |
| Sodium | 48.4mg | 3% | |
| Potassium | 119.08mg | 4% | |
| Total Carbs | 15.06g | 8% | |
| Sugars | 13.22g | 87% | |
| Dietary Fiber | 0.35g | 2% | |
| Protein | 3.82g | 13% | |
| Vitamin C | 2.2mg | 6% | |
| Iron | 0.4mg | 4% | |
| Calcium | 78.6mg | 13% | |
* 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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