Make HowStuffWorks your homepage
Search HowStuffWorks and the web:
Ice Cream & Sorbets work just as well to help cool down a hot summer day as they do to chill a slice of hot apple pie. Sorbets are generally lighter desserts than ice cream, and both will satisfy your sweet tooth.
REFERENCE LINKS
Easy Raspberry Ice Cream
by the Editors of Easy Home Cooking Magazine
Easy Raspberry Ice Cream
Yield: Makes 3 servings
Ingredients:
1-3/4
cups frozen unsweetened raspberries
2
to 3 tablespoons powdered sugar
1/2
cup whipping cream
Preparation:
1.
Place raspberries in food processor fitted with steel blade. Process using on/off pulses about 15 seconds or until raspberries are finely chopped.
2.
Add sugar; process using on/off pulses until smooth. With processor running, add cream; process until well blended. Serve immediately.
Variation:
Substitute other low-carb fruits such as strawberries for the raspberries.
Nutritional Information:
| Serving Size: 1/2-cup | |
| Sodium | 15 mg |
| Protein | 2 g |
| Fiber | 3 g |
| Carbohydrate | 15 g |
| Cholesterol | 54 mg |
| Saturated Fat | 9 g |
| Total Fat | 15 g |
| Calories from Fat | 68 % |
| Calories | 193 |
This recipe appears in: Ice Cream & Sorbets
More Options:
Please copy/paste the following text to properly cite this How Stuff Works article:
Publications International, Ltd., the Editors of. "Easy Raspberry Ice Cream." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/easy-raspberry-ice-cream-recipe.htm> 16 May 2008.
Cooking Crabs