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Shorecook's Raspberry Swirl Vanilla Bean Ice Cream

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"After finding wild raspberries, I wanted to make a dessert that hubby would be able to eat. He cannot have seeds and I had some heavy cream to use so it wouldn't go bad. Playing around with the ingredients I had on hand led to this incredible ice cream."
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9 h 35 m servings 265 cals
Original recipe yields 12 servings (1 1/2 quarts)

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  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.

Nutrition Facts

Per Serving: 265 calories; 15.6 g fat; 30.7 g carbohydrates; 2.4 g protein; 57 mg cholesterol; 28 mg sodium. Full nutrition

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