Fresh Raspberry Ice Cream |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 1 quart | 227 | 7g | 36g | 235mg | |||||
| INGREDIENTS: | ||
| 2 cups fresh or frozen raspberries, thawed | 1 egg, beaten | 1/2 cup sugar |
| 2 tablespoons light corn syrup | 1 (12-ounce) can evaporated low-fat milk | 1 cup half-and-half |
| 1 | In blender or food processor fitted with metal blade, puree raspberries. Strain and discard seeds. Set puree aside. In small saucepan, combine beaten egg, sugar, corn syrup, and evaporated milk. Cook and stir over low heat until thickened; cool. Combine with raspberry puree and half-and-half. Pour into ice cream canister. Freeze in ice cream maker according to manufacturer's directions; or follow refrigerator-freezer instructions. |