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
- 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
- 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
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