Raspberry Swirl Ice Cream
Swirled with fresh raspberry puree, this ice cream can be made using our vanilla ice cream starter or vanilla ice cream made from scratch. Prepare the ice cream base but do not freeze it, then proceed as directed below.
Ingredients:
- 1 batch vanilla ice cream, unfrozen (see note above)
- 2 pints raspberries
- 1/2 cup sugar
Directions:
Prepare the vanilla ice cream starter or scratch vanilla ice cream recipe and refrigerate until cold.
Pass the raspberries through a food mill fitted with a medium plate. Transfer the pureed berries to a saucepan and stir in the sugar. Place over medium-high heat and cook, stirring occasionally, until the mixture is reduced to 1 cup, 20 to 22 minutes. Let cool to room temperature, then refrigerate until cold.
Transfer the ice cream base to a 2-quart ice cream maker and freeze according to the manufacturer’s instructions. Remove the raspberry puree from the refrigerator and stir to loosen.
Transfer half of the ice cream to a chilled 1-lb. loaf pan and spoon half of the raspberry puree on top. Spoon the remaining ice cream on top, then top with the remaining raspberry puree. Using a butter knife, gently swirl the raspberry puree into the ice cream. Cover the pan with plastic wrap and freeze until firm, at least 3 hours or up to 3 days, before serving. Makes about 1 1/2 quarts.
Williams-Sonoma Kitchen.
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$32.95
