Zutaten für Raspberry Sour Cream Ice Cream
- Light Cream
- 1/2 cup honey
- 1 cup sour cream
- 2 tablespoons lemon juice
- 2 cups fresh raspberries
- Splenda Granular
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Zubereitung von Raspberry Sour Cream Ice Cream
- In a large bowl, whisk together 2 cups heavy cream, 1/2 cup honey, and 1 cup sour cream until smooth.
- In a separate bowl, gently mash 2 cups fresh raspberries with 2 tablespoons lemon juice.
- Gently fold the raspberry mixture into the cream mixture.
- Optional: For an ultra-smooth texture, strain the mixture through a fine-mesh sieve to remove raspberry seeds.
- Taste and add additional sweetener (such as 1-2 tablespoons Splenda or stevia) if desired.
- Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
- Once chilled, ensure the mixture is well combined and hasn't separated. Churn in an ice cream maker according to the manufacturer's instructions.
- Once churned, transfer the ice cream to an airtight container and freeze for at least 2-3 hours to firm up before serving.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
73g
Fat
55g
Carbs
7g
