Shorecook'S Raspberry Swirl Vanilla Bean Ice Cream

1. 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. 2

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

3. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.