Description
A delightful homemade ice cream featuring a fresh raspberry swirl, perfect for summer days.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh raspberries
- 2 tablespoons lemon juice
- 1/2 cup powdered sugar
- Pinch of salt
Instructions
- 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. 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!
Notes
For a smoother texture, you can blend the raspberry sauce before straining it. Adjust sugar according to taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 25g
- Sodium: 55mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: ice cream, raspberry, summer dessert, homemade ice cream