Raspberry Ice Cream Recipe

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Raspberry Ice Cream
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Ingredients:

Directions:

  1. 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.
  2. 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).
  3. Pour custard through fine sieve into a bowl. Stir in vanilla and cool, stirring occasionally.
  4. Stir berry puree and cream into custard and chill, covered, until cold (at least 2 hours).
  5. Freeze in ice cream maker, following manufacturers instructions. Transfer to an air tight container and put in freezer to harden.
  6. Note: Ice cream keeps about 1 week.
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Nutrition Facts

Per ServingPer 100 g
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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.9
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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