Ingredients

• Heavy cream - 2 cups
• Whole milk - 1 cup
• Granulated sugar - ¾ cup
• Vanilla extract - 1 teaspoon
• Fresh raspberries - 1 cup
• Powdered sugar - 2 tablespoons
• Lemon juice - 1 tablespoon

Instructions

1. 1.

   In a saucepan, combine raspberries, powdered sugar, and lemon juice. Cook over medium heat until raspberries break down and the mixture thickens, about 5 minutes. Strain to remove seeds and let cool.

2. 2.

   In a mixing bowl, whisk together heavy cream, whole milk, granulated sugar, and vanilla extract until sugar is dissolved.

3. 3.

   Churn the cream mixture in an ice cream maker according to manufacturer's instructions.

4. 4.

   Once the ice cream is almost done, gently fold in the cooled raspberry sauce to create a ripple effect.

5. 5.

   Transfer the ice cream to a container and freeze for at least 2 hours before serving.

Nutritional Facts