Voluptuous Vanilla Ice Cream/Raspberry Swirl

By HeatherS

Ingredients

• Variation:
• 6 6 6 egg yolks
• 2/3 2/3 2/3 cup granulated sugar
• 1-1/2 1-1/2cups 1-1/2cups whipping cream, (35%)
• 1-1/2 1-1/2cups 1-1/2cups milk
• 2 2 2 tsp vanilla
• Raspberry Swirl
• 6 6oz 6oz fresh raspberries
• 1/2 1/2 1/2 cup granulated sugar
• 2 2 2 tbsp water
• To 4 alternate layers of puréed or soft ice cream and raspberry sauce in freezer container, swirling with tip of knife or skewer. Cover and freeze until firm, about 4 hours.

Details

Adapted from canadianliving.com

Preparation

Step 1

Vanilla Ice Cream:
In heavy-bottomed saucepan, whisk egg yolks with sugar until combined. Whisk in cream, milk and vanilla. Cook over medium heat, stirring frequently, until thick enough that distinct trail remains after finger is drawn across back of spoon, about 15 minutes.

Strain through fine sieve into 9-inch (2.5 L) square metal cake pan; place plastic wrap directly on surface. Refrigerate until chilled, about 1-1/2 hours. (Make-ahead: Transfer to airtight container; place plastic wrap directly on surface and refrigerate for up to 24 hours.)

Transfer to freezer container and freeze until firm but not solid, 2 to 3 hours. Scrape into food processor; purée until smooth. Pour into freezer container. Add other flavourings if desired; freeze until firm, about 4 hours. (Or freeze in ice cream machine according to manufacturer's instructions, adding other flavourings just before ice cream is firm.)