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.
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.
Nutrition Facts
Per serving
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