Raspberry Swirl Vanilla Bean Ice Cream Recipe - Shorecook's Delight

Ingredients

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

Instructions

1. In a large saucepan, combine raspberries, ½ cup of sugar, and lemon juice over low heat. Cook and stir until the sugar is fully dissolved, approximately 5 minutes.
2. Strain the raspberry mixture through a strainer into a bowl to remove the seeds; discard the seeds. Refrigerate the resulting raspberry purée until needed.
3. In a medium saucepan, combine the remaining ¾ cup of sugar, heavy cream, and milk over low heat. Cook and stir until the sugar is completely dissolved, about 5 minutes. Stir in the vanilla bean paste until evenly incorporated. Transfer to a bowl, cover with plastic wrap, and refrigerate for about 1 hour, or until chilled.
4. Pour the chilled cream mixture into your ice cream maker and freeze according to the manufacturer's instructions until it reaches a soft-serve consistency, usually 15 to 20 minutes. Transfer the ice cream to a freezer-safe container, then swirl in the prepared raspberry mixture. Freeze until completely firm, ideally for 8 hours or overnight.

Nutrition

• Calories: 265 kcal
• Fat Content: 16 g
• Serving Size: 1 ½ quarts
• Fiber Content: 4 g
• Sugar Content: 25 g
• Sodium Content: 28 mg
• Protein Content: 2 g
• Cholesterol Content: 57 mg
• Carbohydrate Content: 31 g
• Saturated Fat Content: 10 g
• Unsaturated Fat Content: 0 g