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Makeover Raspberry Ice Cream

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

12 ServingsPrep: 20 min. + chilling Process: 15 min./batch + freezing

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

2 of 2

Makeover Raspberry Ice Cream (continued)

Directions (continued)

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.

Nutrition 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.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.