Tuesday, November 3, 2009

Raspberry swirl ice cream

Raspberry swirl ice cream / Sorvete de baunilha mesclado com framboesa

In one of my many visits to Gourmet Traveller’s website – don’t you love their wonderful recipes and gorgeous photos? - I saw this ice cream and thought it would be the perfect way to (re)start ice cream season at home.

I bought the raspberries but forgot the liquid glucose – luckily, David’s fabulous book came to the rescue; I tweaked the recipe just a bit and used a vanilla bean, to get a deeper vanilla flavor.

Raspberry swirl ice cream / Sorvete de baunilha mesclado com framboesa

Raspberry swirl ice cream
from The Perfect Scoop

Ice cream:
1 cup (240ml) whole milk
2/3 cup (133g) caster sugar
pinch of salt
1 ½ cups (360ml) heavy cream
1 vanilla bean, halved lengthwise
5 large egg yolks
½ teaspoon vanilla extract

Raspberry swirl:
1 ½ cups (160g) raspberries, fresh or frozen (I used frozen)
4 tablespoons (48g) caster sugar
1 tablespoon vodka (I used white rum)

To make the ice cream, combine milk, sugar, salt and 1 cup (240ml) cream in a medium saucepan. With the back of a knife, scrape seeds from vanilla bean into mixture, then add pod. Bring mixture just to a boil, whisking until sugar has dissolved, then remove from heat. Cover and let stand 30 minutes.
Reheat cream mixture over medium heat, stirring, until hot. Whisk yolks in a medium bowl, then add half of hot cream mixture in a slow stream, whisking constantly, then pour yolk mixture into remaining cream mixture in saucepan, whisking. Cook custard over medium-low heat, stirring constantly with a wooden spoon, until custard is thick enough to coat back of spoon and registers 76 to 79ºC/170 to 175ºF on an instant-read thermometer (do not let boil).

Strain custard through a fine-mesh sieve into a metal bowl. Stir in vanilla and remaining ½ cup (120ml) cream, then return vanilla pod to mixture. Chill, uncovered, until cool, then chill, covered, at least 6 hours.

Ah hour or so before churning the ice cream, make the raspberry swirl by mashing the raspberries together with the sugar and vodka with a fork (if using frozen raspberries, let them thaw a bit first) until they’re juicy but with nice-sized chunks remaining. Chill until ready to use.

Remove the vanilla bean and freeze the custard in your ice cream maker according to the manufacturer’s instructions. As you remove it from the machine, layer it in the container with spoonfuls of the chilled raspberry mixture.

Makes about 1 ½ liters (1 ½ quarts)

Raspberry swirl ice cream / Sorvete de baunilha mesclado com framboesa


mari said...

Patricia, the photos in this post are out of this world!!! Everything looks so beautiful, so delicious. Well, now that I've given birth and no longer have gestational diabetes, I'm ready to try a few of the recipes you posted earlier. Can't wait! xo, mari

mycookinghut said...

yumm.. I dont mind to have one!

mycookinghut said...

yumm.. I dont mind to have one!

Barbara said...

Love raspberry anything- but ice cream is my downfall! The colors in your photos are wonderful!

pam said...

How do you eat your gorgeous food?? I'd just sit there looking at it, admiring it's prettiness.

Unknown said...

How perfect! I could just dive right in.

Abby said...

Beautiful as always! You need to give me some lessons!

I don't have an ice-cream-maker, but I'm dying to have one! Especially now...

Manggy said...

I've tried the blackberry swirl version of this one- heavenly!!! And how much more, I imagine, raspberry would be, given I love the fruit even more! :)

champagne said...


Anonymous said...

Oh wow - that looks absolutely divine! I so need the ice-maker attachment for my kitchen aid.

Lorraine @ Not Quite Nigella said...

Hehe great minds think alike with fruit ice creams Patricia! :D I've made something similar so I know how divine this would be :)

Deborah said...

Your photos are just gorgeous, and they make me want a bowl of this ice cream even though I am freezing right now!!

Patricia Scarpin said...

Dear Mari,
I'm so glad to know you are feeling better and that the baby has arrived!
Congratulations, sweetie!

Leemei, have as many as you want, darling!

Barbara, I'm a sucker for raspberries, too - thank you!

Pam, you are such a dear - xoxo

Wizzy, thank you!

Abby, you are far too kind, darling - and are making me blush! :D
I love my ice cream maker - one of the best things I've ever bought!

Mark, I can't wait to try that version, too - and raspberries are my downfall. ;)

Champagne, merci!

Alicia, you'll love making ice cream at home, I'm sure. :)

Lorraine, let's exchange some ice cream? ;)

Deb, thank you, darling!

Ash said...

I believe I have some raspberries in the freezer... this looks quite tempting to make!

tasteofbeirut said...

mmm I am going to remember this recipe come next summer I love the raspberry/vanilla combo

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