Shorecook's Raspberry Swirl Vanilla Bean ce Cream

Shorecook's Raspberry Swirl Vanilla Bean ce Cream
  • 6 cups fresh raspberries
  • 1 1/4 cups white sugar, divided
  • 1/4 teaspoon lemon juice
  • 2 cups heavy whipping cream
  • 1 1/2 cups milk
  • 1 teaspoon vanilla bean paste


  1. 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. Press raspberry mixture through a strainer into a bowl. Discard seeds. Refrigerate raspberry puree.
  3. 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. 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.

04/19/2018
Shorecook's Raspberry Swirl Vanilla Bean ce Cream, recipe PT15M PT1H 5 455 calories

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