Medium

Shorecook's Raspberry Swirl Vanilla Bean Ice Cream

Name: Shorecook's Raspberry Swirl Vanilla Bean Ice Cream
Prep time: 20 min
Cook time: 68 min
Total time: 88 min
Yield: 4 servings
Ingredients: 6 cups fresh raspberries; 1.25 cups white sugar , divided; 0.25 teaspoons lemon juice; 2 cups heavy cream; 1.5 cups milk; 1 teaspoon vanilla bean paste

Total Time

1h 28m

20m prep · 68m cook

Servings

4 people

Rating

—

Difficulty

Medium

3 views

🥬 Vegetarian 🌾 Gluten-Free 🥜 Nut-Free ☪️ Halal ✡️ Kosher

After finding wild raspberries, I wanted to make a dessert that my hubby could eat. He cannot have seeds, and I had some heavy cream to use, so it wouldn't go bad. Playing around with the ingredients I had on hand led to this incredible raspberry swirl vanilla bean ice cream recipe.

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Ingredients

6 cups fresh raspberries
1.25 cups white sugar , divided
0.25 teaspoons lemon juice
2 cups heavy cream
1.5 cups milk
1 teaspoon vanilla bean paste

Instructions

1

Combine raspberries, ½ cup sugar, and lemon juice in a large saucepan over low heat; cook and stir until sugar dissolves, about 5 minutes.
2

Press raspberry mixture through a strainer into a bowl; discard seeds. Refrigerate raspberry purée.
3

Combine remaining ¾ cup sugar, heavy cream, and milk in a medium saucepan over low heat; cook and stir until sugar dissolves, about 5 minutes. Stir in vanilla bean paste until incorporated. Pour into a bowl; cover the bowl with plastic wrap. Refrigerate until cool, about 1 hour.
4

Pour cream mixture into an ice cream maker and freeze to soft-serve consistency according to manufacturer's instructions, 15 to 20 minutes. Pour into a freezer-safe container; swirl in raspberry mixture. Freeze until firm, 8 hours to overnight.