Ingredients
16
16 servings
- •4 cups fresh raspberries
- •2 eggs
- •1 ⅓ cups white sugar
- •1 ½ cups half-and-half
- •1 cup heavy whipping cream
- •¼ cup light corn syrup
- •1 tablespoon lemon juice
Instructions
- Puree raspberries in a blender or food processor; pour mixture through a strainer to remove seeds.
- Beat eggs and sugar together in a bowl until smooth. Stir raspberry puree, half-and-half, cream, corn syrup, and lemon juice into the egg-sugar mixture.
- Transfer raspberry cream mixture to the ice cream maker. Freeze according to the manufacturer's instructions.
Nutritional Facts
Per 16 servings
- Calories: 184
- Carbohydrate: 26g
- Fat: 9g
- Fiber: 2g
- Protein: 2g
- Sugar: 20g
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