Name: Shorecook's Raspberry Swirl Vanilla Bean Ice Cream
Prep time: 10 min
Cook time: 10 min
Yield: 12
Ingredients: Fresh raspberries - 6 cups; White sugar, divided - 1 ¼ cups; Lemon juice - ¼ teaspoon; Heavy whipping cream - 2 cups; Milk - 1 ½ cups; Vanilla bean paste - 1 teaspoon

Ingredients for - Shorecook's Raspberry Swirl Vanilla Bean Ice Cream

1. Fresh raspberries 6 cups

2. White sugar, divided 1 ¼ cups

3. Lemon juice ¼ teaspoon

4. Heavy whipping cream 2 cups

5. Milk 1 ½ cups

6. Vanilla bean paste 1 teaspoon

How to cook deliciously - Shorecook's Raspberry Swirl Vanilla Bean Ice Cream

1 . Stage

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 . Stage

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

3 . Stage

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 . Stage

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.