Raspberry Swirl Ice Cream
Makes about 12 cups, depending on overrun
* Although frozen raspberries are widely available in the frozen section of your favorite delicatessen, you may also use other frozen fruits such as strawberries or blueberries, or even nonfruit “swirls” like caramel or chocolate fudge to liven up this French vanilla ice cream.
12 medium egg yolks
2 cups caster sugar
4 cups fresh whole milk
2 cups heavy whipping cream
2 teaspoons pure vanilla extract
1. Combine egg yolks and caster sugar in a mixing bowl. Using a wire whisk, whip mixture until thick and light.
2. Combine fresh whole milk and heavy whipping cream in a heavy saucepan set over medium heat. Bring to boiling point, stirring constantly.
3. Very gradually pour the hot milk-cream mixture into the egg yolk mixture while stirring constantly with the wire whisk.
4. Transfer mixture to a double boiler set over medium heat. Cook the custard, stirring constantly with a wooden or silicone spoon, until it is thick enough to coat the back of the spoon, or until it reaches 180°F on an instant-read thermometer.
5. Immediately transfer the custard to an ice water bath to stop the cooking process. Stir in the pure vanilla extract. Stir the custard occasionally as it cools.
6. Once the custard cools, cover with cling wrap and refrigerate overnight to mature the mix.
7. Process the mixture in an ice cream maker according to the manufacturer’s directions.
8. After the churn-freezing is finished, fold in the raspberry swirl mixture (recipe below), but do not mix it in completely; rather, leave it in
9. Transfer ice cream to a clean container with a lid. Freeze at least 24 hours before serving.
How to make the raspberry swirl:
1 300-gram pack frozen unsweetened raspberries, thawed
1/3 cup caster sugar
Combine raspberries and caster sugar in a blender and process until the mixture is liquefied. Transfer mixture to a clean glass container, cover with cling wrap, and refrigerate until needed.
Recipe from Food Magazine. Photograph by Justin de Jesus, styling by Tina Concepcion Diaz.