Raspberry Swirl Ice Cream
|Raspberries||1 1⁄2 Cup (24 tbs)|
|Sugar||1 1⁄3 Cup (21.33 tbs)|
|Milk||2 Cup (32 tbs)|
|Heavy cream||2 Cup (32 tbs)|
Mash raspberries well with 1/3 cup of the sugar; refrigerate at least 2 hours.
Beat egg yolks with milk in the top of a double boiler; add salt and the remaining sugar.
Cook over hot (not boiling) water, stirring constantly, until mixture is just thick enough to coat a metal spoon, Immediately remove from heat and chill.
Stir cream into custard mixture.
Freeze in an ice cream freezer, following manufacturer's instructions; or freeze in freezer trays, removing every hour to a chilled bowl and beating until smooth.
When the ice cream has finished churning or, if you are using freezer trays, when it is soft set but not frozen firm fold in the chilled sweetened raspberry puree, but do not mix in completely; leave in swirls.
Freeze firm without further mixing.