Ingredients:

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1 tbsp pure vanilla extract
  • 1/4 tsp fine sea salt
  • 2 cups black raspberries
  • 1/4 cup granulated sugar
  • 1 tsp lemon juice

Instructions:

  1. In a heavy-bottomed saucepan, whisk together the whole milk, sugar, and salt over medium heat. Stir constantly until the sugar has completely dissolved and the mixture is steaming.
  2. Remove the saucepan from heat and stir in the heavy cream and vanilla extract.
  3. Pour the vanilla mixture into a bowl and refrigerate for at least 4 hours, or overnight, until cold to the touch.
  4. Place black raspberries, 1/4 cup sugar, and lemon juice in a small pot over medium-low heat. Cook for 8–10 minutes, stirring occasionally, until berries break down and the liquid thickens into a syrup.
  5. Press the raspberry mixture through a fine-mesh strainer to remove seeds. Let the sauce cool completely in the refrigerator.
  6. Pour the chilled vanilla base into your ice cream maker and churn according to the manufacturer's instructions.
  7. Transfer the churned ice cream to an airtight freezer container and swirl in the cooled raspberry reduction. Freeze until set.