Unquestionably one of the more traditional Cuban side dishes is papas rellenas (Cuban-fried, filled potatoes). They are perfect for any occasion or party with a Cuban theme.
| Prep Time: | 30 mins |
| Additional Time: | 3 hrs |
| Total Time: | 3 hrs 30 mins |
| Servings: | 16 |
| Yield: | 16 servings |
Ingredients
- 4 cups fresh raspberries
- 2 eggs
- 1 ⅓ cups white sugar
- 1 ½ cups half-and-half
- 1 cup heavy whipping cream
- ¼ cup light corn syrup
- 1 tablespoon lemon juice
Instructions
- Puree raspberries in a blender or food processor; pour mixture through a strainer to remove seeds.
- Beat eggs and sugar together in a bowl until smooth. Stir raspberry puree, half-and-half, cream, corn syrup, and lemon juice into the egg-sugar mixture.
- Transfer raspberry cream mixture to the ice cream maker. Freeze according to the manufacturer’s instructions.
- If you do not have an ice cream maker, pour mixture into 8×8-inch square pan and place in freezer. Freeze until firm, about 3 hours. Scrape into bowl and beat until smooth. Place back into 8×8-inch square pan and freeze for another 3 hours. Beat once more. Freeze until ready to serve.
- This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw eggs. Learn more about egg safety from our article,
Nutrition Facts
| Calories | 184 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 52 mg |
| Dietary Fiber | 2 g |
| Protein | 2 g |
| Saturated Fat | 5 g |
| Sodium | 27 mg |
| Sugars | 20 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Very tasty. More like raspberry sherbet than ice cream though.
This recipe is amazingly creamy and flavorful. My wife doesn’t like fruit-flavored ice cream and even she loved it. I listened to one of the other commenters and left out the corn syrup and lemon juice. I didn’t miss either.
Those who left out the corn syrup, professional ice cream makers use that small amount to prevent crystallization, ice cream stays smooth longer without the icy crystals. I use 4 yolks instead of whole eggs for creamy custard base and I temper the yolks using traditional cooked custard method. No need to use raw eggs when method can be adjusted easily. Add the puree and lemon juice when the custard cools. No other changes in ingredients. Two stars off for the unnecessary cooking shortcut eliminating tempering and cooking custard for safety.
I made this along with a bunch of other raspberry desserts for my Dad’s 90th birthday and this is all he wanted to eat and take home with him!
Made *exactly* the same as the recipe called – it tastes incredibly wonderful & delicious!
Delicious! We made this with fresh raspberries from our garden, added in a handful of blueberries… so amazing!
This turned out amazing. I made 3/4 of the recipe based on ingredients I had on band and The size of my ice cream maker. It was the first recipe I made in it. Couldn’t be happier with results.
This turned out amazing. I did have to make a few substitutions – I didn’t have half and half, so I used 1 cup milk and 1 1/2 cups cream, and I didn’t have light corn syrup so I used dark. And I added a few drops of red food coloring. Simply delicious, we’ll be making this all summer.
This recipe was DELICIOUS. So smooth, creamy, and tasty. It remained scoopable after freezing, at least in my ice cream maker. I did substitute the corn syrup with 1/4 of sugar that I mixed with 1 tbsp of water and boiled, then simmered till the sugar completely dissolved. I also did not have lemons on hand for the juice, but I just substituted crystallized lemon for it. The true lemon shaker that I have for teas, has a lemon juice substitute chart on it. I believe it called for 1/4 of a tsp for a tbsp of juice, but don’t quote me on that. I just mixed it in right before I put the mix in the ice cream maker.
I made a sizeable change because I wasn’t comfortable with the raw eggs. I used my custard base of 1 c. half and half, 2 eggs, 1 c. sugar and 1/4 c. corn syrup brought to a simmer on low heat. I cooled it and added 1 c. of heavy cream, 1/2 c half and half, 1 tbsp. lemon juice and the raspberry puree. I used my Kitchen Aid attachment, then froze the ice cream for about 8 hours. It was a Valentine’s Day surprise for my husband. I plan to make it for 2 more occasions in the next few weeks.
Excellent recipe, just as described! We love it.
This is EXCELLENT! We used fresh picked raspberries. This ice cream is tart, sweet, creamy, smooth and so delicious! It has the flavor punch of sorbet with the extraordinary creaminess of gelato. It is incredibly flavorful!
I’m giving this 5 stars based on what I did, not the original recipe because I didn’t make the original. 🙂 My changes were to omit the corn syrup, and I heated the half and half before adding it to the egg and sugar mixture. This was AMAZING. I am planning on using this same base with assorted berries for ice cream in the future. Complete keeper!
I made this for Easter family dinner. I did not have fresh raspberries so I used frozen fruit of various kinds. Made to much for my machine so I made in two batches.It was so good and very easy. I will be making again all summer long.
I cut down the sugar to 1 1/8 cup and didn’t include the corn syrup, and it ended up being wonderful for my mochi, it also had a beautiful color. I think that adding the amount of sugar and corn syrup called for in this recipe would make it way too sweet, but that’s just my personal preference, I like my ice cream light, creamy, and refreshing.
Wow! This was delicious! I was skeptical of using that many raspberries but definitely worth it. I didn’t change a thing in the recipe. Tart and sweet taste that captured the fresh taste of the red raspberries!
Great
I doubled this and made it for a large party. I left out the corn syrup and it was awesome. A double batch filled up my old school ice cream maker.
I used Fat Free Half & Half, substituted the heavy whipping cream for Vanilla Almond Milk and did not put in the corn syrup for a low calorie Raspberry Ice cream… It is good! It’s 166 calories for 1/2 cup 🙂 Then I put my individual servings of 1/2 cut into the freezer so it’s all ready to go when I need it.