I intended to make a dessert that my husband would like after collecting wild raspberries. I had some heavy cream to use so it wouldn’t spoil because he cannot eat seeds. I came up with this amazing ice cream by experimenting with the ingredients I had on hand.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 9 hrs 15 mins |
| Total Time: | 9 hrs 35 mins |
| Servings: | 12 |
| Yield: | 1 1/2 quarts |
Ingredients
- 6 cups fresh raspberries
- 1 ¼ cups white sugar, divided
- ¼ teaspoon lemon juice
- 2 cups heavy whipping cream
- 1 ½ cups milk
- 1 teaspoon vanilla bean paste
Instructions
- 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.
Nutrition Facts
| Calories | 265 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 57 mg |
| Dietary Fiber | 4 g |
| Protein | 2 g |
| Saturated Fat | 10 g |
| Sodium | 28 mg |
| Sugars | 25 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |