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Shorecook's Raspberry Swirl Vanilla Bean Ice Cream
Shorecook's Raspberry Swirl Vanilla Bean Ice Cream
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
575 minutes
Indulgent vanilla ice cream swirled with sweet raspberry, perfect for fresh raspberry season.
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:
  • In a saucepan over low heat, gently simmer raspberries with 1/2 cup sugar and lemon juice until sugar completely dissolves, approximately 5 minutes.
  • Strain the raspberry mixture into a bowl, removing and discarding the seeds. Chill the raspberry puree in the refrigerator.
  • In a saucepan over low heat, mix together the remaining 3/4 cup of sugar, heavy cream, and milk. Stir and cook until the sugar dissolves, approximately 5 minutes. Add vanilla bean paste, transfer the mixture to a bowl, and chill in the refrigerator until cool, roughly 1 hour.
  • Transfer the creamy mixture into an ice cream maker and freeze until it reaches a soft-serve consistency following the manufacturer's guidelines, which typically takes between 15 to 20 minutes. Transfer the churned ice cream into a freezer-safe container and gently swirl in the raspberry mixture. Allow it to freeze completely until firm, ideally for 8 hours or overnight.

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