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    You are in: Home / Recipes / Raspberry Ice Cream Recipe
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    Raspberry Ice Cream

    Total Time:

    Prep Time:

    Cook Time:

    8 hrs 50 mins

    8 hrs 30 mins

    20 mins

    ellie_'s Note:

    These are a great way to use fresh raspberries. Prep time includes refrigeration/freezing time (8 hours). Cooking time incudes processing time. (Recipe source: Bon Appetit (July 1984)

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    Units: US | Metric


    1. 1
      Heat sugar and water in a saucepan over low heat, swirling pan occasionally until sugar disolves. Increase heat to medium and boil for 5 minutes. DO NOT STIR. Cool completely.
    2. 2
      Puree 1 quart berries with lemon juice in a food processor and then pour puree in a medium bowl. Stir in cream and the cooled sugar/water syrup. Let stand at room temperature for at least one hour.
    3. 3
      Strain raspberry mixture into a large bowl and then cover and refrigerate until well chilled (at least 4 hours but is best prepared one day ahead).
    4. 4
      Process mixture in ice cream maker according to manufacture's directions.
    5. 5
      Freeze ice cream in a covered container until firm (1-2 hours).
    6. 6
      For ice cream balls, line a baking sheet with waxed paper and scoop ice cream into balls and place on prepared cookie sheet. Freeze until firm (2-4 hours).
    7. 7
      To serve: mound ice cream balls in glass bowl and surround with fresh raspberries and/or a fresh mint leaf.

    Ratings & Reviews:

    • on August 06, 2006


      This came out so nice and creamy and the raspberry flavor was to die for. After the ice cream maker had finished making the ice cream I put the finish product in a container and into the freezer to get harder. The one thing I did not like to do was to strain the raspberry mixture. BUT IT IS A MUST, as I could not believe all the seeds in the strainer. I will use my Kitchenaid mixer with its strainer attachment in the first part of step 2 so I don't have to bother with the manual straining. Someone told me that true ice cream has no eggs in it. I do not know if that is correct or not. I guess I have never made true ice cream then as I've always add eggs. Thank you for a wonderful recipe, Ellie. Made for Zaar Tag 2006

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Raspberry Ice Cream

    Serving Size: 1 (2003 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2351.8
    Calories from Fat 1599
    Total Fat 177.7 g
    Saturated Fat 109.6 g
    Cholesterol 652.1 mg
    Sodium 185.7 mg
    Total Carbohydrate 193.0 g
    Dietary Fiber 16.0 g
    Sugars 161.3 g
    Protein 12.7 g

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