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