Rasberry Ice Cream

Ingredients:

• 2 (6 oz.) containers raspberries
• 2/3 cup granulated sugar
• 2 tbsp. fresh lemon juice
• 1 1/2 cups fat-free half-and-half
• 1 1/2 cups fat-free sour cream
• 1 tsp. vanilla extract
• pinch salt (optional)

Makes 8 Servings (1/2 cup per serving)

1. Combine the raspberries, sugar and lemon juice in a food processor; pulse just until the berries are broken up. Pour the berry mixture through a sieve set over a large bowl, pressing hard on the solids to extract as much liquid as possible; discard the solids. Whisk in the half-and-half, sour cream, vanilla and (if using) salt. Cover and refrigerate until thoroughly chilled, about  2 hours.
2. Pour the raspberry mixture into an ice-cream maker and freeze according out the manufacturer's instructions. Transfer the ice cream to a freezer container; freeze until firm, at least 2 hours or up to 6 hours. This ice cream is best served the say it's made.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. This is a different but flavorful take on ice cream. You can taste the tartness of the raspberries in this ice cream. The original recipe called for rosewater but I used vanilla extract as a substitute and the ice cream was still delicious. You can use any kind of berry in this recipe and the ice cream will still be flavorful and tart.