Raspberry Swirl Ice Cream

From David Leibovitz's The Perfect Scoop.

The ice cream-maker possibly older than I am started to show it's age during this operation-motor stalling, strange noises. Thankfully it made it through.

This ice cream is divine, and luckily I bought enough extra berries to eat some Amélie-style before getting started. Like most ice creams, I started making the custard the night before so it could chill for 8+ hours.


Ice Cream (night before)

• 1 cup whole milk (homo milk in Canada)
• 2/3 cup sugar
• Pinch of salt
• 1 1/2 cups heavy cream (whipping cream)
• 5 large egg yolks (this means meringues coming up soon)
• 1/2 teaspoon vanilla extract
  

1. 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.
2. 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.
3. 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 (put bowl into larger bowl filled with ice/ice water). Chill thouroughly (ideally overnight) in the refrigerator.

Raspberry Swirl

• 1 1/2 cups raspberries
• 3 tablespoons sugar
• 1 tablespoon vodka (tempura, ice cream, who knew?)

1. 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, until they're juicy but with nice-sized chunks of raspberries remaining. Chill until ready to use.

Go Time
1. Freeze the ice cream custard in your ice cream maker (in my case, this means buying a bag of ice, crushing it up, packing the ice cream maker with said ice and coarse salt, and putting the custard in the inner container to churn.) As you remove it from the machine, layer it in the container with spoonfuls of the chilled raspberry swirl mixture.