Raspberry Ice Cream
- Total Time
Instead of refrigerating the ice-cream mixture before churning it, you can use a quick-chill method to cool it down.
raspberries12 oz, 2 (6-ounce) containers
fresh lemon juice2 Tbsp
fat-free half-and-half1 ½ cup(s)
fat free sour cream1 ½ cup(s)
table salt⅛ tsp
- Combine the raspberries, sugar, and lemon juice in a food processor; pulse just until the berries are broken up. Pour the berry mixture through a sieve set over a large bowl, pressing hard on the solids to extract as much liquid as possible; discard the solids. Whisk in the half-and-half, sour cream, rosewater (if using) and salt. Cover and refrigerate until thoroughly chilled, about 2 hours.
- Pour the raspberry mixture into an ice-cream maker and freeze according to the manufacturer’s instructions. Transfer the ice cream to a freezer container; freeze until firm, at least 2 hours or up to 6 hours. This ice cream is best served the day it’s made. Yields 1/2 cup per serving.