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Raspberry Swirl Ice Cream

Irresistible Raspberry Swirl Ice Cream

Indulge in the refreshing taste of summer with this homemade Raspberry Swirl Ice Cream. Creamy, sweet, and bursting with fresh raspberry flavor, it’s the perfect frozen treat for any occasion.

Ingredients

Scale
  • 2 cups heavy cream
  • 1 cup whole milk
  • ¾ cup granulated sugar
  • ⅛ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup fresh raspberries
  • 2 tablespoons granulated sugar (for raspberries)
  • 1 tablespoon lemon juice

Instructions

  1. In a medium saucepan, combine the heavy cream, whole milk, sugar, and salt. Heat over medium heat, stirring constantly, until the sugar is dissolved and the mixture is just simmering. Do not boil.
  2. Remove from heat and stir in the vanilla extract.
  3. Pour the mixture into a bowl, cover with plastic wrap (pressing directly onto the surface to prevent a skin from forming), and refrigerate for at least 4 hours, or preferably overnight.
  4. While the base is chilling, prepare the raspberry swirl. In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries have broken down and the mixture has thickened slightly (about 5-7 minutes).
  5. Remove from heat and let the raspberry mixture cool completely. You can also strain it through a fine-mesh sieve to remove the seeds, if desired.
  6. Once the ice cream base is thoroughly chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions (usually about 20-25 minutes).
  7. During the last few minutes of churning, slowly drizzle the cooled raspberry swirl into the ice cream maker. Let it swirl gently; do not overmix.
  8. Transfer the ice cream to an airtight container and freeze for at least 2 hours to harden further before serving.

Notes

For a richer flavor, use pasteurized eggs in the base and make a custard first. Or, serve with fresh raspberries and a sprinkle of chopped pistachios.