No Bake Egg

This luxurious no-bake dessert combines fresh raspberries with a rich base of heavy cream, milk, and eggs to create a smooth, ice-cream-like treat. The berries are macerated with sugar and lemon juice, releasing their vibrant juices and flavor before being blended into the creamy mixture. Whisked eggs provide a light, airy structure without the need for baking or cooking, resulting in a dense yet velvety texture. Perfect for summer gatherings or as a refreshing finish to a heavy meal, this recipe is simple to prepare with pantry staples. The bright acidity of the raspberries cuts through the richness of the cream, offering a balanced and indulgent flavor profile that feels both homemade and sophisticated.

Cuisine: Global

Courses: Breakfast

Difficulty: Intermediate

Servings: 4

Calories: 820.2

Dietary: Gluten-free, Vegetarian

Description

This luxurious no-bake dessert combines fresh raspberries with a rich base of heavy cream, milk, and eggs to create a smooth, ice-cream-like treat. The berries are macerated with sugar and lemon juice, releasing their vibrant juices and flavor before being blended into the creamy mixture. Whisked eggs provide a light, airy structure without the need for baking or cooking, resulting in a dense yet velvety texture. Perfect for summer gatherings or as a refreshing finish to a heavy meal, this recipe is simple to prepare with pantry staples. The bright acidity of the raspberries cuts through the richness of the cream, offering a balanced and indulgent flavor profile that feels both homemade and sophisticated.

Ingredients

4 Cups fresh raspberries
1 1/2 Cups sugar
2 Eggs
2 Cups heavy cream
1 cup Milk

Directions

1
Combine raspberries, 3/4 cup sugar, and the juice of half a lemon in a bowl.
2
Cover the raspberry mixture and refrigerate for 2 hours, stirring every 30 minutes.
3
Whisk eggs in a mixing bowl until light and fluffy.
4
Gradually add the remaining 3/4 cup sugar to the eggs, whisking continuously until completely blended.
5
Pour in the heavy cream and milk, whisking until well combined.
6
Drain the juice from the macerated raspberries into the cream mixture and blend.
7
Mash the remaining raspberries until pureed and stir them into the cream mixture.
8
Transfer the mixture to an ice cream maker and freeze according to the manufacturer's instructions.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 820.2kcal

% Daily Value *
Total Fat 46.5g72%
Saturated Fat 27.6g138%
Cholesterol 226.4mg76%
Sodium 66.7mg3%
Total Carbohydrate 96.3g33%
Dietary Fiber 0.0g0%
Sugars 96.3g
Protein 7.8g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, ensure the cream and milk are very cold before mixing.

If you do not have an ice cream maker, pour the mixture into a loaf pan and freeze for at least 4 hours, stirring every 30 minutes during the first 2 hours to prevent large ice crystals from forming.

This dessert contains raw eggs. Use pasteurized eggs if you are concerned about salmonella risk.

Store in an airtight container in the freezer for up to 1 month. Let sit at room temperature for 5-10 minutes before scooping for easier serving.

Keywords: raspberry, no bake, ice cream, frozen dessert, cream, eggs, summer treat, easy dessert, berry, custard, dessert, refreshing

Read it online: https://www.chefs-mate.com/recipe/no-bake-egg-38/