RASPBERRY SWIRL ICE CREAM
I'm a firm believer in being very nice to the people who feed me, which comes from working in restaurants and seeing what can happen to people who aren't. I have a particular soft spot for the young folks at my local fish market, who wake early each morning to unpack, bone, and clean icy cold fish all day long. Since 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. 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 instantly. Since that day, I've gotten the quickest and most helpful service of anyone who shops at that fish store. This perplexes the other shoppers, who have no idea of the power of homemade ice cream. 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.
Yield makes about 1 1/2 quarts (1 1/2 liters)
Number Of Ingredients 9
Steps:
- 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 over the 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 back into the saucepan.
- Stir the mixture constantly over medium heat with a heatproof spatula, 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 until cool over an ice bath. Chill thoroughly in the refrigerator.
- An hour or so before churning the ice cream, make the raspberry swirl by mashing the raspberries together with the sugar and vodka with a fork (if using frozen raspberries, let them thaw a bit first) until they're juicy but with nice-sized chunks of raspberries remaining. 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.
- To make Blackberry Swirl Ice Cream, substitute blackberries for the raspberries and add 1 teaspoon freshly squeezed lemon juice to the mixture.
- Sandwich Raspberry Swirl Ice Cream between Oatmeal Ice Cream Sandwich Cookies (page 226) or Chocolate Ice Cream Sandwich Cookies (page 223).
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love