Shorecook’s Raspberry Swirl Vanilla Bean Ice Cream
Creamy homemade vanilla ice cream with a sweet raspberry swirl is a delicious treat to whip up when it’s raspberry-picking season.
Blend raspberries.
In a saucepan over low heat, combine 1/2 cup sugar and lemon juice.
For about five minutes, cook and stir until the sugar dissolves.
Through a strainer, press the raspberry mixture into a bowl.
Delete the seeds.
Put raspberry puree in the fridge.
In a saucepan over low heat, combine milk, heavy cream, and the final 3/4 cup of sugar.
For about five minutes, cook and stir until the sugar dissolves.
Add vanilla bean paste and stir.
Pour into a bowl and cool in the fridge for about an hour.
According to the manufacturer’s recommendations, pour the cream mixture into an ice cream maker and freeze until soft-serve consistency after 15 to 20 minutes.
Pour the raspberry mixture into a container that can be frozen.
Freeze for 8 hours or overnight until firm.