Description
Creamy homemade ice cream swirled with tangy raspberry ribbons. This dreamy summer treat beats anything from the store and will have everyone asking for seconds.
Ingredients
Scale
- 2 cups (480ml) heavy cream
- 1 cup (240ml) whole milk
- ¾ cup (150g) granulated sugar
- ⅛ teaspoon fine sea salt
- 5 large egg yolks
- 2 teaspoons pure vanilla extract
- 2 cups (250g) fresh or frozen raspberries
- ⅓ cup (67g) granulated sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon cold water
Instructions
- Combine raspberries, ⅓ cup sugar, and lemon juice in a saucepan over medium heat. Mash berries as they cook. Simmer for 5-7 minutes.
- Whisk cornstarch and water together, then stir into raspberry mixture. Cook for 1-2 minutes until thickened. Strain if desired and refrigerate until cold.
- In a medium saucepan, combine cream, milk, half the remaining sugar, and salt. Heat until steaming but not boiling.
- Whisk egg yolks with remaining sugar in a large bowl. Slowly pour 1 cup hot cream mixture into yolks, whisking constantly.
- Pour egg mixture back into saucepan. Cook over medium-low heat, stirring constantly, until mixture thickens and registers 170-175°F.
- Remove from heat, strain into a clean bowl, and stir in vanilla. Cover surface with plastic wrap and refrigerate for at least 4 hours.
- Churn chilled custard in ice cream maker according to manufacturer’s instructions.
- Layer one-third of ice cream in a freezer container, drizzle with one-third of raspberry sauce. Repeat layers twice more.
- Use a knife to create swirls with a figure-eight motion. Don’t overmix.
- Cover and freeze for at least 4 hours until firm. Let stand at room temperature for 5-10 minutes before serving.