Double-Berry Ice Cream – a delicious recipe with frozen raspberries, sugar, unflavored gelatin, milk, eggs, orange juice concentrate. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Partially thaw frozen strawberries, if using.
2
Mash strawberries slightly to break up; set aside.
3
In a large saucepan, combine sugar and gelatin.
4
Stir in milk.
5
Cook and stir over medium heat until mixture just starts to boil.
6
Remove from heat.
7
Whisk about 1 cup of the hot mixture into beaten eggs; return all to saucepan.
8
Cook and stir for 1 to 2 minutes or until an instant-read thermometer registers 175F and mixture coats the back of a clean metal spoon.
9
Do not boil.
10
Stir in strawberries, raspberries, and orange juice concentrate.
11
Cover and chill for 4 to 24 hours.
12
(Mixture will be very thick after chilling.
13
).
14
Transfer the mixture to a 4- or 5-quart ice cream freezer; freeze according to the manufacturers directions.
481
kcal
Calories
17
g
Fat
62
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 12 ounces frozen raspberries, unsweetened, ¾ cup sugar, 1 ounce unflavored gelatin (1 envelope), 4 cups whole milk, and more.
Yes, Double-Berry Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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