oftt

Raspberry Swirl Ice Cream

Print Email

icecream-rasp-swirlRaspberry Swirl Ice Cream
Adapted from David Lebovitz’s The Perfect Scoop
Yield: 1 1/2 quarts

Ingredients:

1 cup whole milk
2/3 cup sugar
pinch of salt
1 1/2 cups heavy cream
5 egg yolks
1/2 teaspoon vanilla extract (I replaced this with a 1/2 of a vanilla bean, beans scraped from the pod)

Raspberry Swirl:

1 1/2 cups raspberries, fresh or frozen
3 tablespoons sugar
1 tablespoons vodka

Instructions:

to make the ice cream:

Warm the milk, sugar and salt in a saucepan. Pour the cream (this is when I added my vanilla bean and pod) into a large bowl. Set a mesh strainer over the top.

In a separate bowl whisk the egg yolks. Set aside. Slowly pour the warm milk into the egg yolks. I add the milk 1/4 of a cup at a time in order to temper the egg yolks. Otherwise you may cook the egg yolks and then you would have to start all over again. Scrape the warm egg/milk mixture back into the saucepan.

Stir the mixture over medium heat until heated and the custard coats the back of your heatproof spatula.

Take the vanilla bean pod (if using) out of the cream and set aside. Pour the warm custard through the strainer into the vanilla infused cream. If not using the vanilla bean, add your vanilla extract here.

Cool over an ice bath. When cool, chill thoroughly in the fridge.

To make the raspberry swirl:

Mash the raspberries together with the sugar and the vodka. After mashing, I strained the mixture into a bowl and then re-mashed the fruit. Once finely mashed I added the fruit to the liquid. Chill in the fridge until ready to use.

Churn the cooled custard in your ice cream maker for about 20-30 minutes. as you remove it from the machine, layer it in your container with spoonfuls of chilled raspberry swirl. Do not mix.

Freeze for several hours before serving.

 

- Recipe courtesy of Susan Salzman   

 

restaurant news

Michael's Pizzeria
Southern California
by Matt Armendariz

michaelslogo.jpg You might remember we were on a slight squash kick recently. It coincided with a visit to one of my favorite restaurants here in Long Beach, Michael’s Pizzeria. I’ve said a million times that I...

Read more...
Myers + Chang
Boston
by Kitty Kaufman

changmyers 1We're at the popular "funky indie diner with interpretations of Chinese, Taiwanese, Thai and Vietnamese specialties." It's Myers + Chang in Boston's South End, a place we've been wanting to try....

Read more...
The River Cafe
London - British Isles
by Michael Elias

rivercafe.jpg The good thing about having a sister who owns a restaurant – and The River Café is a great one in my opinion – is that when she’s cooking my son is allowed to order ‘off the menu’. In his case...

Read more...
Prune, My Kinda Retro
New York
by Fredrica Duke

freddeny.jpgThe East Village is, was and always will be my hood in the big apple. Sure, I now stay on the Upper West Side and much to the dismay of my husband, I gravitate downtown. He will often say...

Read more...