Vanilla Raspberry Swirl Ice Cream

After our success with the other recipes from Lebovitz's book we were convinced it was time to try one which was more complex. This recipe makes a wonderfully rich custard based vanilla ice cream which is than infused with a tart, flavourful, vibrant swirl of crushed raspberries. After making it yesterday I realized it wasn't any more time consuming that the White Chocolate ice cream we made a few weeks back.

The recipe is from The Perfect Scoop by David Lebovitz. If you do not know David you should visit his blog - he is an American chef living in Paris. His specialty is chocolate and all things dessert. I have been following his blog ever since the amazing Judy AKA Diva told me about it while we were learning from her in our cooking class in Florence.

I've had the book for a few months and sadly this is only the fourth recipe that I have tried. I will have to get busy! I am already anticipating another one shortly. Now that the weather has turned hot and humid I will need more . . .

Previously I made the Champagne and Cassis Granita (p. 148) which you can read about here, the White Chocolate Ice Cream (p. 33) which is written up here, and a Raspberry Rosé Sorbet (p. 130) which is written up here.

Ice Cream:

1 cup (250 ml) whole milk
2/3 cup (130 g) sugar
pinch of salt
1 1/2 cup (375 ml) heavy cream
5 large egg yolks
1/2 tsp vanilla extract (I used vanilla bean paste because I like the flavour and the bits of vanilla beans embedded in the ice cream)

Raspberry Swirl:

1 1/2 cups (160 g) raspberries (frozen or fresh)
3 tablespoons (45 g) sugar
1 tablespoon vodka

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 bowl, whisk together the egg yolks. Slowly poured the warmed milk into the egg yolks (if your milk is too hot you will cook the yolks and have scrambled eggs), whisking constantly, then scrape the warmed egg yolks and milk mixture back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as your stir, until the mixture thicken and coats the spatula.

Pour the custard through the strainer (thus removing any bits of cooked egg) and stir it into the cream. Add the vanilla and stir until cool over an ice bath.

Chill the custard thoroughly in the refrigerator. I cover with plastic wrap, pressing the wrap against the surface of the custard, to avoid a 'skin' forming.

About an hour before you plan on churning the ice cream, make the raspberry swirl by mashing the raspberries together with the sugar and vodka. Note: if using frozen raspberries be sure to thaw them a bit first. The mixture should be juicy but still have chunks of raspberries in it. Chill until ready to use.

Freeze the ice cream custard in your ice cream maker according to the manufacturer's instructions.

 

 

As you remove the finished ice cream from the ice cream maker, layer it int eh container with spoonfuls of the chilled raspberry swirl mixture.

Freeze until ready to enjoy (and enjoy you will because this is amazing!)

Comments

[Rose]

Does someone have an icecream craving???

[Kim]

Jerry - what size ice cream maker are these recipes good for? I have a maker that can hold 1qt liquid to make 1 1/2 qt ice cream.

[Jerry]

Rose - you sound jealous!

Kim - all of the recipes make 1 - 1 1/2 quarts. Your ice cream maker should be fine.

[Kim]

Ooh - I think I may need to get to the bookstore. So Jerry - worth the indulgence?

[Jerry]

I think it is well worth the indulgence - in moderation of course! The sorbets and granitas a relatively low-fat.

He has two chapters of add ins (ie peanut brittle) or sauce, and a chapter on 'vessels' so you can make your own cones or edible serving dish . . . I've yet to try that but it looks great!