Shorecook's Raspberry Swirl Vanilla Bean Ice Cream
Recipe by SHORECOOK from allrecipes.com
Dessert 10 Hr. 35 Mins.
Ingredients
12
12 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 12 servings
- Calories: 265
- Carbohydrate: 31g
- Fat: 16g
- Fiber: 4g
- Protein: 2g
- Sugar: 25g
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