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.

In a small saucepan, combine the fresh raspberries, lemon juice, powdered sugar, and a pinch of salt. Cook over medium heat, stirring occasionally, for 5–7 minutes, or until the raspberries break down into a thick sauce.

Remove the saucepan from heat and let the raspberry sauce cool for 5 minutes. Strain the sauce through a fine-mesh sieve to remove the seeds, pressing with the back of a spoon to extract as much liquid as possible.

Pour the cream mixture into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.

Drizzle the cooled raspberry sauce over the churned ice cream and gently swirl it in with a spoon or spatula. For an even distribution, churn for another minute or two.

Transfer the ice cream to an airtight container, smoothing the top with a spatula. Cover the surface directly with plastic wrap or parchment paper to prevent ice crystals, then seal the container.

Freeze the ice cream for at least 4 hours, or until firm. For best results, freeze overnight.

When ready to serve, scoop the ice cream into bowls or cones. Enjoy your homemade Dreamy Raspberry Reverie Swirl Ice Cream!