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Smooth Raspberry Ice Cream

Rated as 4.86 out of 5 Stars

"So smooth and creamy!"
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Ingredients

3 h 30 m servings 184 cals
Original recipe yields 16 servings

Directions

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  • Prep

  • Ready In

  1. Puree raspberries in a blender or food processor; pour mixture through a strainer to remove seeds.
  2. 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.
  3. Transfer raspberry cream mixture to the ice cream maker. Freeze according to the manufacturer's instructions.

Footnotes

  • Cook's Note:
  • 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.
  • Editor's Note:
  • This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw eggs. Learn more about egg safety from our article: Making Your Eggs Safe.

Nutrition Facts


Per Serving: 184 calories; 8.9 g fat; 25.7 g carbohydrates; 2 g protein; 52 mg cholesterol; 27 mg sodium. Full nutrition

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Reviews

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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...

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...

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 t...

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.

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....

This turned out amazing. I did have to make a few substitutions - I didn't have half and half, so I used 1 cup milk and 1 1/2 cups cream, and I didn't have light corn syrup so I used dark. And...

This recipe was DELICIOUS. So smooth, creamy, and tasty. It remained scoopable after freezing, at least in my ice cream maker. I did substitute the corn syrup with 1/4 of sugar that I mixed with...

I made a sizeable change because I wasn't comfortable with the raw eggs. I used my custard base of 1 c. half and half, 2 eggs, 1 c. sugar and 1/4 c. corn syrup brought to a simmer on low heat. I...