Forrest requested homemade ice cream this week. That’s a request I’ll gladly grant! I also happened to have some Border’s Rewards Bucks and a 40% off coupon, so I was able to pick up a new cookbook I’d been eyeing for some time…. The Perfect Scoop by David Lebovitz. If you love ice cream as much as us, and honestly- who doesn’t, run right out and grab this book. You won’t be sorry.
Raspberry Swirl Ice Cream
adapted from The Perfect Scoop
1 cup whole milk
2/3 cup sugar
pinch of salt
1 1/2 cups heavy cream
5 egg yolks
1/2 tsp. vanilla bean paste
1 1/2 cups raspberries, fresh or frozen (thawed)
3 tbsp sugar
1 tbsp vodka
To make the ice cream:
Warm the milk, sugar and salt in a saucepan. pour the cream into a large bowl. Set a mesh strainer over the top.
In a separate bowl whisk the egg yolks. set aside. Slowly pour the warm milk into the egg yolks. Scrape the warm egg/milk mixture back into the saucepan.
Stir the mixture over medium heat until heated and the custard coats the back of your heatproof spatula.
Pour the warm custard through the strainer into the cream. Add your vanilla bean paste.
Cool over an ice bath. When cool, chill thoroughly in the fridge.
To make the raspberry swirl:
Mash the raspberries together with the sugar and the vodka. Use a strainer or food mill to remove seeds. Chill in the fridge until ready to use.
Churn the cooled custard in your ice cream maker for about 20-30 minutes. As you remove it from the machine, layer it in your container with spoonfuls of chilled raspberry swirl. Do not mix.
Freeze for several hours before serving.