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Raspberry Swirl Ice Cream

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This Raspberry Swirl Ice Cream is by far the best of its kind I have ever had. Incredibly delicious and lusciously inviting, make sure you try out this easy and simple Raspberry Swirl Ice Cream, because this can be a sure short cut way to win your loves ones heart!
Ingredients
  Raspberries 1 1⁄2 Cup (24 tbs)
  Sugar 1 1⁄3 Cup (21.33 tbs)
  Egg yolks 6
  Milk 2 Cup (32 tbs)
  Salt 1 Pinch
  Heavy cream 2 Cup (32 tbs)
Directions

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.

Recipe Summary

Cuisine: 
American
Method: 
Chilling

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