Shorecook's Raspberry Swirl Vanilla Bean Ice Cream

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.

• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Total Time: 20 mins
• Calories: 265 Calories

Ingredients

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

Recipe Instructions

Step 1

Combine raspberries, 1/2 cup sugar, and lemon juice in a saucepan over low heat. Cook and stir until sugar dissolves, about 5 minutes.

Step 2

Press raspberry mixture through a strainer into a bowl. Discard seeds. Refrigerate raspberry puree.

Step 3

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.

Step 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 the raspberry mixture. Freeze until firm, 8 hours to overnight.