Best Ben Jerrys Raspberry Ice Cream Recipes
BEN & JERRY' S RASPBERRY SORBET
This recipe is from Ben & Jerry's Homemade Ice Cream and Dessert Book and it got many ooo's and ahhh's at a dinner recently. It is sized for a countertop freezer but you can double or triple the recipe for a larger ice cream freezer. The "cooking" time is an estimate for chilling and a "soft" freeze. It will take longer if you want it hardened. I use only 1 cup of sugar and still find this sorbet plenty sweet. Also I prefer using a blender or food processer to process the raspberries, sugar, lemon juice and water. I refrigerate the result and add the wine and corn syrup just before freezing. You can't taste the wine but I think the tannins add to the complexity of the flavor which is truly excellent in my book.
Provided by TommyGato
Categories Frozen Desserts
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine the raspberries, sugar and lemon juice in a mixing bowl and refrigerate covered at least 1 hour.
- Add the red wine, corn syrup, and water when you are ready to freeze and stir gently until blended.
- Transfer the mixture to the ice cream maker and freeze following the manufacturer's instructions.
Nutrition Facts : Calories 272.4, Fat 0.4, Sodium 11.5, Carbohydrate 68.2, Fiber 3.7, Sugar 56.4, Protein 0.7
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
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