Description
A creamy homemade vanilla ice cream swirled with vibrant raspberry sauce, creating a refreshing and elegant frozen dessert with beautiful fruity ribbons in every bite.
Ingredients
- 2 cups fresh raspberries
- 1/3 cup granulated sugar
- 1 tablespoon lemon juice
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 egg yolks
Instructions
- In a saucepan over medium heat, combine raspberries, 1/3 cup sugar, and lemon juice.
- Simmer for 8–10 minutes until the berries break down and the sauce thickens slightly.
- Strain the raspberry sauce through a fine mesh sieve to remove seeds, then let it cool completely.
- In another saucepan, heat the heavy cream and whole milk until warm but not boiling.
- In a bowl, whisk together the egg yolks and 3/4 cup sugar until pale and creamy.
- Slowly pour the warm cream mixture into the egg mixture while whisking constantly.
- Return the mixture to the saucepan and cook over low heat, stirring gently until the custard thickens enough to coat the back of a spoon.
- Remove from heat and stir in the vanilla extract.
- Chill the custard completely in the refrigerator.
- Churn the chilled custard in an ice cream maker according to the manufacturer’s instructions until thick and creamy.
- Layer the ice cream with spoonfuls of raspberry sauce and gently swirl using a knife or spoon.
- Freeze for at least 4 hours or until firm before serving.
Notes
- Frozen raspberries can be used instead of fresh berries.
- Do not overmix the raspberry sauce into the ice cream to preserve the ripple effect.
- Add white chocolate chunks or crushed cookies for extra texture.
- For a no-churn version, use whipped cream and sweetened condensed milk.
- Allow the ice cream to soften for a few minutes before scooping.
- Store in an airtight freezer-safe container for up to 2 weeks.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 28g
- Sodium: 55mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 170mg
