Shorecook's Raspberry Swirl Vanilla Bean Ice Cream
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Ingredients9 h 35 m servings 265 cals
Original recipe yields 12 servings (1 1/2 quarts)
- 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.
Per Serving: 265 calories; 15.6 g fat; 30.7 g carbohydrates; 2.4 g protein; 57 mg cholesterol; 28 mg sodium. Full nutrition