Raspberry Swirl Ice Cream
Ingredients:
2 cups heavy cream
1 cup whole milk
¾ cup granulated sugar
1 teaspoon vanilla extract
1 ½ cups fresh raspberries
2 tablespoons lemon juice
½ cup powdered sugar
Pinch of salt
Directions:
In a medium mixing bowl, combine the heavy cream, whole milk, granulated sugar, and vanilla extract. Whisk until the sugar is completely dissolved and the mixture is smooth.
In a small saucepan, add the fresh raspberries, lemon juice, and powdered sugar. Cook over medium heat, stirring occasionally, for about 5-7 minutes until the raspberries break down and become a thick sauce.
Remove from heat and let the raspberry sauce cool for 5 minutes. Then, strain the sauce through a fine-mesh sieve to remove the seeds.
Pour the cream mixture into your ice cream maker and churn according to the manufacturer’s instructions.
When the ice cream reaches a soft-serve consistency, drizzle in the cooled raspberry sauce and swirl gently using a spoon or spatula. Continue churning for a minute or two to incorporate the raspberry swirl.
Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
Serve with fresh raspberries on top for garnish, and enjoy the burst of fresh raspberry flavor in every bite!
Prep Time: 15 minutes | Churning Time: 20 minutes | Freezing Time: 4 hours | Total Time: 4 hours 35 minutes | Kcal: 250 kcal | Servings: 6 servings
