Raspberry Rhapsody Chill – Ooh, A Swirl of Tangy Bliss in Every Bite!
📋 Ingredients
● 2 cups heavy cream
● 1 cup whole milk
● ¾ cup granulated sugar
● 1 teaspoon vanilla extract
● 1 ½ cups fresh raspberries
● 2 tablespoons lemon juice
● ½ cup powdered sugar
● Pinch of salt
📝 Instructions
1: In a medium mixing bowl, whisk together the heavy cream, whole milk, granulated sugar, and vanilla extract until the sugar is completely dissolved and the mixture is smooth.
2: In a small saucepan, combine the fresh raspberries, lemon juice, powdered sugar, and a pinch of salt. Cook over medium heat, stirring occasionally for about 5–7 minutes until the raspberries break down into a thick sauce.
3: Remove from heat and let the raspberry sauce cool for 5 minutes, then strain through a fine-mesh sieve to remove seeds.
4: Pour the cream mixture into your ice cream maker and churn according to the manufacturer’s instructions until soft-serve consistency is achieved.
5: Drizzle the cooled raspberry sauce into the ice cream and gently swirl with a spoon or spatula; churn for another minute or two to incorporate the swirl.
6: Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
7: Serve garnished with fresh raspberries and savor every burst of tangy raspberry flavor!
⏳ Prep Time: 15 minutes | Churning Time: 20 minutes | Freezing Time: 4 hours | Total Time: 4 hours 35 minutes | Approx. 250 kcal per serving (serves 6)
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