Raspberry ice cream

    (10)
    3 hours 30 min

    Pureed raspberries and cream are mixed together creating a smooth and rich ice cream that the whole family will enjoy.


    4 people made this

    Ingredients
    Serves: 16 

    • 500g fresh raspberries
    • 2 eggs
    • 250g caster sugar
    • 350ml single cream
    • 240ml whipping cream
    • 60ml corn syrup or golden syrup
    • 1 tablespoon lemon juice

    Method
    Prep:30min  ›  Extra time:3hr freezing  ›  Ready in:3hr30min 

    1. Puree raspberries in a blender or food processor; pour mixture through a sieve to remove seeds.
    2. Beat eggs and sugar together in a bowl until smooth. Stir raspberry puree, cream, syrup and lemon juice into the egg-sugar mixture.
    3. Transfer raspberry-cream mixture to the ice cream maker. Freeze according to the manufacturer's instructions.

    Tip

    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.

    Note

    This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.

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    Reviews & ratings
    Average global rating:
    (10)

    Reviews in English (8)

    by
    4

    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)

    by
    2

    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)

    by
    2

    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)

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