Makeover Raspberry Ice Cream Recipe

Makeover Raspberry Ice Cream Recipe photo by Taste of Home

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There's even more to love in this fruity ice cream, thanks to the tweaks our pros made. With the original’s creaminess and 30 percent fewer calories, this makeover is a stone-cold success! —Jean L. Ecos, Hartland, Wisconsin

This recipe is:

Healthy

Diabetic Friendly

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Makeover Raspberry Ice Cream Recipe

Prep: 20 min. + chilling Process: 15 min./batch + freezing

Yield: 12 Servings

20 15 35

Ingredients

1-1/2 cups half-and-half cream
1 cup whole milk
1-1/4 cups sugar, divided
1/8 teaspoon salt
1 egg, beaten
1/2 cup fat-free sour cream
1 tablespoon apple jelly
3 cups fresh raspberries
4-1/2 teaspoons lemon juice

Directions

In a large saucepan, heat cream and milk to 175°; stir in 1/2 cup sugar and salt until dissolved. Whisk a small amount of the hot mixture into the egg. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture is slightly thickened.
Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in sour cream and jelly. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.
Meanwhile, in a small bowl, gently combine raspberries with lemon juice and remaining sugar. Let stand for 2 hours, stirring occasionally. Mash raspberry mixture slightly; stir into custard.
Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Yield: 1-1/2 quarts.

Nutritional Facts 1/2 cup equals 169 calories, 4 g fat (3 g saturated fat), 36 mg cholesterol, 62 mg sodium, 29 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

Originally published as Makeover Raspberry Ice Cream in Healthy Cooking August/September 2010, p20

Lighter Homemade Ice Cream

To lighten up my favorite homemade ice cream recipes, I substitute half-and-half cream or skim milk for the full-fat versions. —Jennifer Pleake, Omaha, Nebraska

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Makeover Raspberry Ice Cream

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Reviewed on Aug. 05, 2010 by thell

I used peaches instead of raspberries, and it was wonderful. We ate way too much. If we hadn't had company to help us eat it, we would have eaten even more