Raspberry swirl ice cream

Why hello, gorgeous! Yup, that’s me talking to the ice cream. I’ve got to admit – this raspberry swirl 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 raspberry swirl 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

You'll go crazy for David Lebovitz's raspberry swirl ice cream. His perfect vanilla ice cream gets a beautiful red swirl throughout each bite!
Prep Time20 minutes
Cook Time15 minutes
Chilling time9 hours
Total Time35 minutes
Course: Dessert
Cuisine: American
Keyword: Ice Cream
Servings: 1 quarts
Author: Eva Bakes


  • 1 cup whole milk
  • 2/3 cup granulated 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 Tablespoons granulated sugar
  • 1 Tablespoon vodka


  • 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.


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

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