SOFT RASPBERRY-LIME "ICE CREAM"
Steps:
- Place all ingredients except the milk in a heavy-duty food processor fitted with the metal chopping blade and churn 1 1/2 minutes non-stop. Scrape down the work bowl sides.
- With the motor running, drizzle the evaporated milk down the feed tube and continue churning until the mixture is soft and fluffy, about 1 to 1 1/2 minutes more.
- Quickly pulse out any lumps.
- Spoon at once into dessert goblets and serve.
RASPBERRY-LEMON ICE CREAM
A delicious combination of sweet raspberry and zesty lemon in a classic ice cream base.
Provided by Pink7ice
Categories Ice Cream
Time 5h15m
Yield 8
Number Of Ingredients 7
Steps:
- Whisk cream, milk, sugar, and salt together in a large bowl.
- Mix raspberry preserves, fresh raspberries, and lemon zest together in a small bowl, breaking up preserves. Add to cream mixture, whisking until nicely blended and no clumps remain. Chill in a refrigerator for at least 30 minutes.
- Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, 25 to 30 minutes. Enjoy immediately as a soft ice cream, or transfer to an airtight container and freeze until firm, about 4 hours.
Nutrition Facts : Calories 375.5 calories, Carbohydrate 36 g, Cholesterol 94.8 mg, Fat 25.8 g, Fiber 0.2 g, Protein 2.4 g, SaturatedFat 16 g, Sodium 98.5 mg
RASPBERRY ICE CREAM
I got this from Ben & Jerry's ice cream cookbook. I haven't tried it yet, but every recipe I have had has been wonderful!
Provided by The Giggle Box
Categories Frozen Desserts
Time 2h45m
Yield 1 quart
Number Of Ingredients 7
Steps:
- Mix the raspberries, 3/4 cup of sugar, and lemon juice together in a bowl.
- Cover and refrigerate for 2 hours, stirring every 30 minutes.
- Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes (I use my hand held mixer).
- Whisk in the remaining sugar, a little at a time, until completely blended.
- Pour in the heavy cream and milk and whisk to blend.
- Drain the juice from the raspberries and add to the cream mixture until blended.
- Mash the raspberries until pureed and stir them into the cream mixture.
- Pour into an ice cream maker and freeze.
- Note: If you prefer a chunkier raspberry ice cream, return the raspberries to the fridge after pouring off the juice.
- When the ice cream is almost finished freezing, add the whole raspeberries, then continue freezing.
Nutrition Facts : Calories 3271.1, Fat 197, SaturatedFat 118.3, Cholesterol 1109.3, Sodium 443.7, Carbohydrate 363.5, Fiber 20.3, Sugar 315.1, Protein 34.1
LEMON-RASPBERRY ICE CREAM BOMBES
Categories Milk/Cream Egg Dessert Kid-Friendly Frozen Dessert Raspberry Lemon Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6
Number Of Ingredients 11
Steps:
- Whisk sugar, lemon juice, yolks, peel, and salt to blend in top of double boiler. Place over simmering water (do not allow bottom of pan to touch water). Whisk until mixture thickens and thermometer inserted into mixture registers 160°F, about 6 minutes. Transfer mixture to medium bowl. Chill until cold, about 45 minutes.
- Beat cream in another medium bowl until cream holds peaks. Fold into lemon mixture in 3 additions. Cover and chill at least 6 hours and up to 1 day.
- Line six 3/4-cup custard cups with foil, leaving generous overhang. Slightly soften quart of ice cream in microwave at low setting in 10-second intervals. Measure 1/2 cup ice cream and place in 1 prepared custard cup. Using back of teaspoon and dipping spoon in glass of warm water as needed, press ice cream in even layer over bottom and up sides of cup, creating hollow in center. Place cup in freezer. Repeat with remaining 5 prepared cups. Return remaining ice cream in quart to freezer. Freeze ice cream in cups 1 hour.
- Spoon 2 tablespoons sorbet into hollow in center of each cup and pack firmly. Return cups to freezer for 1 hour.
- Divide lemon cream among cups, smoothing tops. Freeze 1 hour.
- Slightly resoften remaining ice cream in quart container in microwave at low setting in 10-second intervals. Spread 2 tablespoons ice cream over lemon cream in each cup, covering completely. Fold foil overhang over bombes to cover; freeze at least 3 hours and up to 2 days.
- Open foil on bombes; turn bombes out onto dishes. Peel off foil. Spoon fresh berries alongside. Garnish with mint sprigs, if desired, and lemon peel.
SMOOTH RASPBERRY ICE CREAM
So smooth and creamy!
Provided by jowolf2
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 3h30m
Yield 16
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 184.1 calories, Carbohydrate 25.7 g, Cholesterol 52 mg, Fat 8.9 g, Fiber 2.1 g, Protein 2 g, SaturatedFat 5.2 g, Sodium 26.9 mg, Sugar 19.6 g
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LEMON-RASPBERRY ICE CREAM BOMBES RECIPE | BON …
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- Whisk sugar, lemon juice, yolks, peel, and salt to blend in top of double boiler. Place over simmering water (do not allow bottom of pan to touch water). Whisk until mixture thickens and thermometer inserted into mixture registers 160°F, about 6 minutes. Transfer mixture to medium bowl. Chill until cold, about 45 minutes.
- Beat cream in another medium bowl until cream holds peaks. Fold into lemon mixture in 3 additions. Cover and chill at least 6 hours and up to 1 day.
- Line six 3/4-cup custard cups with foil, leaving generous overhang. Slightly soften quart of ice cream in microwave at low setting in 10-second intervals. Measure 1/2 cup ice cream and place in 1 prepared custard cup. Using back of teaspoon and dipping spoon in glass of warm water as needed, press ice cream in even layer over bottom and up sides of cup, creating hollow in center. Place cup in freezer. Repeat with remaining 5 prepared cups. Return remaining ice cream in quart to freezer. Freeze ice cream in cups 1 hour.
- Spoon 2 tablespoons sorbet into hollow in center of each cup and pack firmly. Return cups to freezer for 1 hour.
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