Raspberry Chocolate Chip Ice Cream (homemade)
- Number of Servings: 20
Ingredients
1 cup whole milk2 cups heavy whipping cream1 cup granulated sugarpinch of salt6 cups of frozen raspberries1 tbsp lemon juice1 cup of chocolate morsels
Place milk, cream, sugar, salt and raspberries in medium saucepan and cook over medium heat, stirring occasionally until sugar is dissolved and bubbles appear at the edges. Cover the pan with lid and turn off heat. Let mixture steep for 20 minutes. Next strain the liquid through a fine mesh sieve or chinois into a medium bowl (to remove seeds) and stir in lemon juice. Cover the liquid with plastic wrap and place in the fridge until chilled thoroughly (about 4 hours-overnight). When liquid is chilled pour into an ice cream maker and churn according to instructions. Add chocolate morsels during last 5 minutes of churning. Transfer ice cream into freezer safe container and freeze until solid. Scoop and enjoy.
Serving Size: 20 half-cup servings
Number of Servings: 20
Recipe submitted by SparkPeople user LAC936.
Serving Size: 20 half-cup servings
Number of Servings: 20
Recipe submitted by SparkPeople user LAC936.
Nutritional Info Amount Per Serving
- Calories: 156.3
- Total Fat: 7.2 g
- Cholesterol: 20.1 mg
- Sodium: 21.9 mg
- Total Carbs: 22.4 g
- Dietary Fiber: 1.6 g
- Protein: 1.6 g
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