Recipe courtesy of Jean Anderson
Soft Raspberry-Lime "Ice Cream"
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 187
- Total Fat
- 3
- Saturated Fat
- 2
- Carbohydrates
- 34
- Dietary Fiber
- 7
- Sugar
- 25
- Protein
- 4
- Cholesterol
- 10
- Sodium
- 40
- Total: 8 min
- Prep: 8 min
Ingredients
1 (16-ounce) package solidly frozen unsweetened raspberries
1/3 cup superfine sugar
1/4 cup solidly frozen limeade concentrate or 1/4 cup solidly frozen lemonade concentrate and finely grated zest of 1/2 lime
2 tablespoons Grand Marnier or 2 teaspoons orange extract
1 (5-ounce) can refrigerator-cold fat-free evaporated milk
Directions
- Place all ingredients except the milk in a heavy-duty food processor fitted with the metal chopping blade and churn 1 1/2 minutes non-stop. Scrape down the work bowl sides.
- With the motor running, drizzle the evaporated milk down the feed tube and continue churning until the mixture is soft and fluffy, about 1 to 1 1/2 minutes more.
- Quickly pulse out any lumps.
- Spoon at once into dessert goblets and serve.
Cook’s Note
If the ice cream is to be soft and fluffy, the raspberries must be frozen hard and the evaporated milk refrigerator-cold.