Raspberry 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