Makeover Raspberry Ice Cream

Name: Makeover Raspberry Ice Cream
Ingredients: 1-1/2 cups half-and-half cream; 1 cup whole milk; 1-1/4 cups sugar, divided; 1/8 teaspoon salt; 1 egg, beaten; 1/2 cup fat-free sour cream; 1 tablespoon apple jelly; 3 cups fresh raspberries; 4-1/2 teaspoons lemon juice

9 ingredients

4 steps

Ingredients

1-1/2 cups half-and-half cream
1 cup whole milk
1-1/4 cups sugar, divided
1/8 teaspoon salt
1 egg, beaten
1/2 cup fat-free sour cream
1 tablespoon apple jelly
3 cups fresh raspberries
4-1/2 teaspoons lemon juice

Directions

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.