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After finding wild raspberries, I wanted to make a dessert that hubby would be able to eat. He cannot have seeds and I had some heavy cream to use so it wouldn’t go bad. Playing around with the ingredients I had on hand led to this incredible ice cream.
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
Directions
Step 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.
Step 2
Press raspberry mixture through a strainer into a bowl. Discard seeds. Refrigerate raspberry puree.
Step 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.
Step 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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 265 | |
| % Daily Value * | |
| Total Fat16g | 20% |
| Saturated Fat10g | 48% |
| Cholesterol57mg | 19% |
| Sodium28mg | 1% |
| Total Carbohydrate31g | 11% |
| Dietary Fiber4g | 15% |
| Total Sugars25g | |
| Protein2g | |
| Vitamin C16mg | 79% |
| Calcium75mg | 6% |
| Iron0mg | 2% |
| Potassium170mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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