Rating: 5 stars
21 Ratings
  • 5 star values: 17
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

So smooth and creamy!

Recipe Summary

additional:
3 hrs
total:
3 hrs 30 mins
prep:
30 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Puree raspberries in a blender or food processor; pour mixture through a strainer to remove seeds.

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  • 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.

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, How to Make Your Eggs Safe.

Nutrition Facts

184 calories; protein 2g; carbohydrates 25.7g; fat 8.9g; cholesterol 52mg; sodium 26.9mg. Full Nutrition
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