About this recipe: Pureed raspberries and cream are mixed together creating a smooth and rich ice cream that the whole family will enjoy.
If you do not have an ice cream maker, pour mixture into square cake tin and place in freezer. Freeze until firm, about 3 hours. Scrape into bowl and beat until smooth. Place back into cake tin and freeze for another 3 hours. Beat once more. Freeze until ready to serve.
This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.
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. - 11 Aug 2013 (Review from Allrecipes US | Canada)
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. - 19 Jul 2014 (Review from Allrecipes US | Canada)
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. - 01 Jun 2014 (Review from Allrecipes US | Canada)