Makeover Raspberry Ice Cream Recipe

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Makeover Raspberry Ice Cream
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  1. 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.
  2. 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.
  3. 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.
  4. 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. Yield: 1-1/2 quarts.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 126.82 Kcal (531 kJ)
Calories from fat 38.74 Kcal
% Daily Value*
Total Fat 4.3g 7%
Cholesterol 26.1mg 9%
Sodium 65.68mg 3%
Potassium 137.25mg 3%
Total Carbs 20.95g 7%
Sugars 15.06g 60%
Dietary Fiber 2.15g 9%
Protein 2.59g 5%
Vitamin C 9mg 15%
Iron 0.4mg 2%
Calcium 78.6mg 8%
Amount Per 100 g
Calories 114.9 Kcal (481 kJ)
Calories from fat 35.1 Kcal
% Daily Value*
Total Fat 3.9g 7%
Cholesterol 23.65mg 9%
Sodium 59.5mg 3%
Potassium 124.35mg 3%
Total Carbs 18.98g 7%
Sugars 13.65g 60%
Dietary Fiber 1.95g 9%
Protein 2.35g 5%
Vitamin C 8.2mg 15%
Iron 0.3mg 2%
Calcium 71.3mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.5
  • 3

Good Points

  • saturated fat free,
  • low sodium

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