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Reduced-Calorie Raspberry Ice Cream

Source of Recipe


Adapted from Jimmy MacMillan



List of Ingredients



• 1 (10- to 12-ounce) bag unsweetened frozen raspberries, thawed
  
• 6 Tbsp Splenda Sugar Blend for Baking, divided
  
• 2 cups 2% milk
  
• ½ cup heavy cream
  
• 4 egg yolks
  
• ¼ tsp salt
  
• 1 Tbsp vanilla extract
  
• 1 pint fresh raspberries
  






Instructions



1. Pulse thawed raspberries in a blender with 2 tablespoons Splenda for Baking until smooth. To remove some of the seeds, press through a fine-mesh sieve set over a glass measuring cup.
   
   
2. Pour ¾ cup raspberry purée into a medium saucepan. (Reserve any remaining purée for another use.) Add milk and cream and whisk to combine. Heat over medium-high heat until steaming.
   
   
3. In a large bowl, whisk yolks with the remaining 4 tablespoons Splenda for Baking, salt and vanilla. Temper the egg mixture by drizzling in the hot cream mixture, a few tablespoons at a time, whisking constantly to keep the eggs from solidifying. Keep adding cream mixture a little at a time until it is all incorporated.
   
   
4. Add fresh raspberries and blend until smooth. Do not fill the blender jar more than half full. Cover and refrigerate mixture overnight.
   
   
5. Before churning, blend mixture again to incorporate as much air as possible. Process in an ice cream machine.
   
   Makes 1 quart.
   
   






Final Comments


This recipe is one adapted from Jimmy MacMillan, executive pastry chef at the Houstonian Hotel, Club & Spa in Houston, Texas.