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Raspberry Swirl Ice Cream

Source of Recipe

From "The Perfect Scoop" by David Lebovitz


Recipe Introduction

"I have a particular soft spot for the very fit, young men at my local fish market who wake early each morning to unpack, debone, and clean cold fish all day long. Because their freezer has a much larger capacity than mine, and their capacity for eating ice cream follows suit, I got into the habit of bringing them lots of ice creams and sorbets that I was testing for this book. Each time I'd bring them another flavor, they'd drop whatever work they were doing, rip off the lid, and dig right in. They liked this Raspberry Swirl Ice Cream the most, and it earned me VIP status. Now, I get the quickest and most helpful service of anyone who shops at that fish store. For best results, layer the just-churned ice cream with the raspberry swirl and avoid stirring it, to preserve the colorful contrast between the frozen vanilla custard and the gorgeous swirl of raspberries."

List of Ingredients

Ice cream:
◦ 1 cup whole milk
◦ ⅔ cup sugar
◦ Pinch of kosher or sea salt
◦ 1 � cups heavy cream
◦ 5 large egg yolks
◦ � teaspoon pure vanilla extract

Raspberry swirl:
◦ 1 � cups raspberries, fresh or frozen
◦ 3 tablespoons sugar
◦ 1 tablespoon vodka


Recipe

To make the ice cream, warm the milk, sugar, and salt in a medium saucepan. Pour the cream into a large bowl and set a mesh strainer on top.

In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks into the saucepan. Stir the mixture constantly with a heatproof spatula over medium heat, scraping the bottom as you stir, until the mixture thickens and coats the spatula.

Pour the custard through the strainer and stir it into the cream. Add the vanilla and stir over an ice bath until cool. Chill thoroughly in the refrigerator.

To make the raspberry swirl, an hour or so before churning the ice cream, using a fork, mash the raspberries (if using frozen raspberries, let them thaw a bit first), sugar, and vodka until the berries are juicy but nice-size chunks remain. Chill until ready to use.

Freeze the ice cream custard in your ice cream maker according to the manufacturer's instructions. As you remove it from the machine, layer it in the container with spoonfuls of the chilled raspberry swirl mixture.

Makes about 1 � quarts






❧ Variation:
To make Blackberry Swirl Ice Cream, substitute blackberries for the raspberries and add 1 teaspoon freshly squeezed lemon juice to the mixture.