Shorecook's Raspberry Swirl Vanilla Bean Ice Cream recipe

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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

  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.

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

  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.

  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.

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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