Raspberry Swirl Ice Cream
This delectable raspberry swirl ice cream is a delightful treat that perfectly balances the sweetness of vanilla ice cream with the tartness of fresh raspberries. The smooth and creamy texture of the vanilla ice cream complements the vibrant raspberry swirl, creating a harmonious blend of flavors in every bite. Enjoy a scoop of this homemade dessert on a warm summer day or at any special occasion to delight your taste buds with a burst of fruity goodness.
— Constant Cookbook
Ingredients
- 1 batch vanilla ice cream, unfrozen (see note above)
- 2 pints raspberries
- 1/2 cup sugar
Instructions
- 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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