So smooth and creamy!

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Recipe Summary

prep:
30 mins
additional:
3 hrs
total:
3 hrs 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 4% DV; carbohydrates 25.7g 8% DV; fat 8.9g 14% DV; cholesterol 52mg 17% DV; sodium 26.9mg 1% DV. Full Nutrition

Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/07/2014
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 the red raspberries! Read More
(4)

Most helpful critical review

Rating: 3 stars
01/09/2020
Those who left out the corn syrup professional ice cream makers use that small amount to prevent crystallization ice cream stays smooth longer without the icy crystals. I use 4 yolks instead of whole eggs for creamy custard base and I temper the yolks using traditional cooked custard method. No need to use raw eggs when method can be adjusted easily. Add the puree and lemon juice when the custard cools. No other changes in ingredients. Two stars off for the unnecessary cooking shortcut eliminating tempering and cooking custard for safety. Read More
20 Ratings
  • 5 star values: 17
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/11/2013
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 for 1/2 cup:-) Then I put my individual servings of 1/2 cut into the freezer so it's all ready to go when I need it. Read More
(4)
Rating: 5 stars
07/06/2014
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 the red raspberries! Read More
(4)
Rating: 4 stars
07/19/2014
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 syrup called for in this recipe would make it way too sweet but that's just my personal preference I like my ice cream light creamy and refreshing. Read More
(3)
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Rating: 5 stars
06/01/2014
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. Read More
(2)
Rating: 5 stars
02/15/2018
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 cooled it and added 1 c. of heavy cream 1/2 c half and half 1 tbsp. lemon juice and the raspberry puree. I used my Kitchen Aid attachment then froze the ice cream for about 8 hours. It was a Valentine's Day surprise for my husband. I plan to make it for 2 more occasions in the next few weeks. Read More
(2)
Rating: 5 stars
07/13/2016
I'm giving this 5 stars based on what I did not the original recipe because I didn't make the original.:) My changes were to omit the corn syrup and I heated the half and half before adding it to the egg and sugar mixture. This was AMAZING. I am planning on using this same base with assorted berries for ice cream in the future. Complete keeper! Read More
(1)
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Rating: 5 stars
06/10/2014
Great Read More
(1)
Rating: 5 stars
04/09/2018
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 1 tbsp of water and boiled then simmered till the sugar completely dissolved. I also did not have lemons on hand for the juice but I just substituted crystallized lemon for it. The true lemon shaker that I have for teas has a lemon juice substitute chart on it. I believe it called for 1/4 of a tsp for a tbsp of juice but don't quote me on that. I just mixed it in right before I put the mix in the ice cream maker. Read More
(1)
Rating: 5 stars
04/07/2015
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. I will be making again all summer long. Read More
(1)
Rating: 3 stars
01/09/2020
Those who left out the corn syrup professional ice cream makers use that small amount to prevent crystallization ice cream stays smooth longer without the icy crystals. I use 4 yolks instead of whole eggs for creamy custard base and I temper the yolks using traditional cooked custard method. No need to use raw eggs when method can be adjusted easily. Add the puree and lemon juice when the custard cools. No other changes in ingredients. Two stars off for the unnecessary cooking shortcut eliminating tempering and cooking custard for safety. Read More