Ben Jerrys Raspberry Ice Cream Recipe 415
BEN & JERRY'S RASPBERRY ICE CREAM RECIPE - (4.1/5)
Provided by MJH
Number Of Ingredients 6
Steps:
- Toss the raspberries, ¾ cup sugar, and the 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, 1-2 minutes. Whisk in the remaining ¾ cup sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the heavy cream and milk and whisk to blend. Drain the juice from the raspberries into the cream mixture and blend. Mash the raspberries until pureed and stir them into the cream mixture. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions. Makes 1 quart. Note: If you prefer a chunkier raspberry ice cream, return the raspberries to the refrigerator after pouring off the juice. After the ice cream stiffens, about 2 minutes before it is done, add the whole raspberries
BEN AND JERRY'S VANILLA ICE CREAM RECIPE
Make and share this Ben and Jerry's Vanilla Ice Cream Recipe recipe from Food.com.
Provided by ben0wilson
Categories Ice Cream
Time 45m
Yield 1 court
Number Of Ingredients 5
Steps:
- Whip the eggs and sugar together with a whisk until fluffy (but not firm).
- Add the rest of the ingredients into the eggs and sugar.
- Whisk together until well mixed.
- Place in ice cream maker and follow it's directions to make.
RASPBERRY ICE CREAM
NOTES: The purpose of this recipe is to capture the essence of the fresh raspberries in the ice cream. I modified this recipe from an original Ben & Jerry's recipe (b&j called for 1 1/2 cups sugar--too sweet for my taste and would dilute the raspberry flavor; also they used 2 whole eggs instead of 3 egg whites. I find egg whites are better in that they add a creamy thick texture without imparting an eggy taste to the ice cream as egg yolks do)
Provided by cqbent
Categories Frozen Desserts
Time 1h15m
Yield 1 quart
Number Of Ingredients 6
Steps:
- mix raspberries with 1/3 cup sugar and lemon juice.
- refrigerate raspberry mix for 2 hrs, stirring every 1/2 hour.
- beat egg whites until light and frothy.
- mix rest of sugar into egg whites.
- mix in cream and milk to egg white mix.
- mash raspberry mix and strain liquid into cream/egg mix.
- either discard raspberry pulp and seeds or add to mix for added texture and taste (I recommend adding).
- refrigerate mix overnight or add immediately to ice cream maker.
- follow ice cream maker's instructions.
Nutrition Facts : Calories 2043, Fat 138.2, SaturatedFat 84.6, Cholesterol 501.3, Sodium 352.2, Carbohydrate 189.4, Fiber 20.4, Sugar 155.8, Protein 25.9
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