Makeover Raspberry Ice Cream Recipe

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Makeover Raspberry Ice Cream Recipe
Makeover Raspberry Ice Cream Recipe photo by Taste of Home
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Makeover Raspberry Ice Cream Recipe

Read Reviews
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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
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + chilling Process: 15 min./batch + freezing
MAKES:
12 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Makeover Raspberry Ice Cream in Healthy Cooking August/September 2010, p20

Nutritional Facts

1/2 cup: 169 calories, 4g fat (3g saturated fat), 36mg cholesterol, 62mg sodium, 29g carbohydrate (26g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Makeover Raspberry Ice Cream in Healthy Cooking August/September 2010, p20

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Reviews forMakeover Raspberry Ice Cream

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MY REVIEW
mwsissie User ID: 7295431 192413
Reviewed Aug. 28, 2014

"This couldn't be any diffrent than de-li-ci-ous! And it is! The taste's great, i really loved it and will make this again and again and again and.... Thank you very much for this delightfull recipe!! :-)"

MY REVIEW
thell User ID: 238389 106988
Reviewed Aug. 5, 2010

"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"

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