Shorecook'S Raspberry Swirl Vanilla Bean Ice Cream

• 6 cups fresh raspberries
• 1 1/4 cups white sugar, divided
• 1/4 teaspoon lemon juice
• 2 cups heavy whipping cream
• 1 1/2 cups milk
• 1 teaspoon vanilla bean paste

1. Combine raspberries, 1/2 cup sugar, and lemon juice in a saucepan over low heat. Cook and stir until sugar dissolves, about 5 minutes.
2. Press raspberry mixture through a strainer into a bowl. Discard seeds. Refrigerate raspberry puree.
3. Combine remaining 3/4 cup sugar, heavy cream, and milk in a saucepan over low heat. Cook and stir until sugar dissolves, about 5 minutes. Stir in vanilla bean paste. Pour into a bowl and refrigerate until cool, about 1 hour.
4. Pour cream mixture into an ice cream maker and freeze to soft-serve consistency according to manufacturer's instructions, 15 to 20 minutes. Pour into a freezer-safe container; swirl in the raspberry mixture. Freeze until firm, 8 hours to overnight.

fresh raspberries, white sugar, lemon juice, heavy whipping cream, milk, vanilla bean paste

Taken from www.allrecipes.com/recipe/259813/shorecooks-raspberry-swirl-vanilla-bean-ice-cream/ (may not work)