Sunday, March 31, 2013

Raspberry swirl ice cream


Why hello, gorgeous! Yup, that's me talking to the ice cream. I've got to admit - this ice cream is really pretty. The vanilla ice cream base is a beautiful pale yellow color with pops of bright red swirled throughout. Come to think of it, I feel like I'm describing a sunset - see the beautiful shades of yellow throughout the sky as speckles of red scatter throughout the horizon. Thank goodness I'm not a poet, right?

Well, this ice cream tastes just as good as it looks. The vanilla ice cream base is smooth, rich and creamy. Then add in ribbons of sweet raspberry, and you've got yourself one awesome cool treat. If you are a blackberry fan, you can substitute blackberries instead (just add a squeeze of lemon juice to the mixture to balance it out).

I'm sure I'll have more ice cream recipes to share soon.

Raspberry swirl ice cream
  • 1 cup whole milk
  • 2/3 cup sugar
  • Pinch of salt
  • 1 and 1/2 cups heavy cream
  • 5 large egg yolks
  • 1/2 tsp vanilla extract
  •  1 and 1/2 cups raspberries, fresh or frozen
  • 3 TBSP sugar
  • 1 TBSP vodka
Directions
For the ice cream, warm the milk, sugar and salt in a medium saucepan. In a (separate) large bowl, pour the cream and set a mesh strainer on top.

In a separate small to medium bowl, whisk the egg yolks.  Once the milk mixture is warm, pour a few tablespoons of the warm milk into the egg yolks and whisk constantly. Slowly pour the egg yolk mixture back into the medium saucepan with the rest of the warm milk mixture.

Stir the mixture constantly over medium heat until the mixture thickens enough to coat the back of a wooden spoon or heat-proof spatula. Pour the custard through the strainer and into the heavy cream. Stir, then add vanilla. Chill thoroughly in the refrigerator (overnight preferred).

To make the raspberry swirl, smash the raspberries with a fork (if your raspberries are frozen, wait for them to thaw a bit). Add the sugar and vodka and keep smashing until the raspberries are juicy but are still chunky. Set in the refrigerator until you are ready to use the mixture.

Once the ice cream custard is completely chilled, freeze it in your ice cream maker machine according to the manufacturer's instructions. Alternate pouring the ice cream and the raspberry mixture into a container. Freeze for several hours before serving.

Yield: About 1 and 1/2 quarts

Source: The Perfect Scoop, by David Lebovitz, pages 92-93

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