Ingredients:
2 cups fresh or frozen raspberries
1 cup granulated sugar
1 teaspoon lemon juice
2 cups heavy cream
1 cup whole milk
1 teaspoon vanilla extract
Directions:
In a saucepan over medium heat, combine the raspberries, sugar, and lemon juice. Cook until the raspberries break down and the mixture becomes syrupy, about 5-7 minutes.
Strain the mixture through a fine-mesh sieve to remove the seeds. Let it cool to room temperature.
In a mixing bowl, whisk together the heavy cream, whole milk, vanilla extract, and the cooled raspberry syrup until fully combined.
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually 20-25 minutes.
Transfer the churned ice cream to a lidded container and freeze for at least 4 hours, or until firm. Scoop and enjoy the creamy raspberry velvet treat!
Prep Time: 10 minutes | Churn Time: 25 minutes | Freeze Time: 4 hours | Total Time: 4 hours 35 minutes
Kcal: 230 kcal | Servings: 8 servings
