SHORECOOK'S RASPBERRY SWIRL VANILLA BEAN ICE CREAM

Shorecook's Raspberry Swirl Vanilla Bean Ice Cream image

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.

Provided by SHORECOOK

Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes

Time 9h35m

Yield 12

Number Of Ingredients 6

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 27.6 mg, Sugar 25.2 g