Makeover Raspberry Ice Cream

Name: Makeover Raspberry Ice Cream
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1-1/2 quarts.
Cuisine: Comfort Food Desserts, Comfort Food Recipes
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

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

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.

Nutrition 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.

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

Reviews

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Average Rating:

mwsissie

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!! :-)
thell

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