Double Raspberry Ice Cream
We can't get enough raspberries and cream, so we doubled down on the combo here, in another recipe inspired by David Lebovitz’s book The Perfect Scoop (Ten Speed Press, 2007). We blend puree into the base and layer it with sweetened curshed raspberries. A little vodka in the mix keeps this fruity ice cream from freezing too hard. Wait to stir or scoop until the mixture is thoroughly frozen—this will help keep the layers of fruit and cream distinct.
makes about 5½ cups
makes about 5½ cups
Ingredients
Ingredients
Puree
- 6 cups fresh or frozen raspberries partially thawed if frozen
- ¼ cup lemon juice
- ¼ cup water
- 2 tablespoons granulated sugar
- 1 tablespoon vodka
- 2 cups heavy cream
Custard
- 1 cup whole milk
- 5 egg yolks
- 1 cup granulated sugar
Raspberry Swirl
- 1½ cups fresh or frozen raspberries partially thawed if frozen
- ½ cup corn syrup
- 1 tablespoon lemon juice
- 1 tablespoon vodka
Instructions
Instructions
Puree
- Add the first 5 ingredients to a blender and process until smooth (you may need to do this in 2 batches). Remove raspberry seeds by straining puree through a sieve into a bowl. Discard seeds. You’ll have about 2 cups of puree. Add cream, stir, and set aside.
Custard
- Heat milk in a medium saucepan over medium-low heat until steaming but not simmering, 3 to 5 minutes.
- Whisk egg yolks and sugar together in a medium bowl for about 1 minute until mixture is silky and light yellow.
- Whisk about ⅓ of the warm milk into the egg mixture until combined. Add egg mixture to the remaining warm milk and stir to combine. Cook, stirring constantly, for 5 to 7 minutes, until custard thickens and coats a spatula.
- Strain custard through a sieve into the bowl with the raspberry puree. Stir to combine, transfer to a lidded container, cover, and refrigerate 4 hours or overnight.
Raspberry Swirl
- Just before you’re ready to churn the ice cream, mix all ingredients in a medium bowl until combined. Crush berries lightly with your hands or a potato masher.
To Assemble
- Pour raspberry custard into the chilled bowl of your ice cream maker and process according to the manufacturer’s directions. Pour ¼ of the churned ice cream into a 6-cup container (a loaf pan works well), then spread ⅓ of the raspberry swirl on top. Repeat twice, until you have ¼ of the ice cream remaining. Spread it over the top. Cover and freeze for at least 2 hours or overnight. Soften at room temperature for about 5 minutes before serving.
Leigh Belanger
Leigh Belanger is culture's former food editor. She's been a food writer, editor, and project manager for over a decade— serving as program director for Chefs Collaborative and contributing to local newspapers and magazines. Her first book, The Boston Homegrown Cookbook, was published in 2012. She lives and cooks in Boston with her family.
