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!
Keyword: Ice Cream
Author: Eva Bakes
1 and 1/2cupsheavy cream
5large egg yolks
1 and 1/2cupsraspberriesfresh or frozen
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.