Shorecook's Raspberry Swirl Vanilla Bean Ice Cream
Recipe information
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Cooking:
10 min.
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Servings per container:
12
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Source:

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.