Raspberry Swirl Vanilla Bean Ice Cream

    8 hours 20 minutes

    Creamy homemade vanilla ice cream with a sweet raspberry swirl is a delicious treat to whip up when you have plenty of fresh raspberries. The ice cream will keep in the freezer for up to 3 months.


    1 person made this

    Ingredients
    Serves: 8 

    • 750g fresh raspberries
    • 1 1/4 cups (275g) caster sugar
    • 1/4 teaspoon lemon juice
    • 2 cups thickened cream
    • 1 1/2 cups milk
    • 1 teaspoon vanilla bean paste

    Directions
    Preparation:10min  ›  Cook:10min  ›  Extra time:8hours freezing  ›  Ready in:8hours20min 

    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 until cold.
    3. Combine remaining sugar, 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 churner 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.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (0)

    Reviews in English (0)

    Write a review

    Click on stars to rate