Name: Shorecook's Raspberry Swirl Vanilla Bean Ice Cream recipe
Ingredients: 6 cups fresh raspberries;1 ¼ cups white sugar, divided;¼ teaspoon lemon juice;2 cups heavy whipping cream;1 ½ cups milk;1 teaspoon vanilla bean paste

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Ingredients

6 cups fresh raspberries 1 ¼ cups white sugar, divided ¼ teaspoon lemon juice 2 cups heavy whipping cream 1 ½ cups milk 1 teaspoon vanilla bean paste

Nutrition Info

264.6 calories carbohydrate: 30.7 g cholesterol: 56.8 mg fat: 15.6 g fiber: 4.2 g protein: 2.4 g saturatedFat: 9.5 g servingSize: - sodium: 27.6 mg sugar: 25.2 g transFat: : - unsaturatedFat: : -

Directions

Combine raspberries, 1/2 cup sugar, and lemon juice in a saucepan over low heat. Cook and stir until sugar dissolves, about 5 minutes.
Press raspberry mixture through a strainer into a bowl. Discard seeds. Refrigerate raspberry puree.
Combine remaining 3/4 cup sugar, heavy cream, and milk in a saucepan over low heat. Cook and stir until sugar dissolves, about 5 minutes. Stir in vanilla bean paste. Pour into a bowl and refrigerate until cool, about 1 hour.
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 the raspberry mixture. Freeze until firm, 8 hours to overnight.

Recipe Yield

1 1/2 quarts

Recipe Note

After finding wild raspberries, I wanted to make a dessert that hubby would be able to 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 ice cream.

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