Sunday, July 14, 2013

Black Raspberry Swirl Ice Cream

I'm baaaack and hopefully for good.  I realized today that July is National Ice Cream Month.  I thought I'd make my comeback with this amazing ice cream that I made last weekend.  I got a vitamix recently so I've been hitting up the farmer's market hard every weekend to stock my freezer full of farm grown local fruit for my smoothies.  Last week, I came across black raspberries.

The sighting of the black raspberries was kind of nostalgic for me. I  had never actually seen them for sale before, but back in Massachusetts, black raspberry is one of my favorite flavors to get at the local ice cream shop.  Here, where I live now, there are not very many local dairy bars that have a variety of hard ice cream flavors, it's mostly soft serve, so it makes me sad that my kids miss out on that experience.  I immediately bought a quart of black raspberries and went home that very day to make black raspberry ice cream.  I don't know who I was with, but I think it was my dad, that ordered it with jimmies- black raspberry with chocolate-you can't go wrong.

I recently purchased David Lebovitz's The Perfect Scoop.  It has been on my wishlist for a very long time.  I decided to buy it because my son expressed interest in learning how to make ice cream.  As I was searching for a black raspberry ice cream recipe, I pulled out the book and there it was, "raspberry swirl ice cream".  If you are looking for a fun way to introduce new fruits to a picky kids, here you go! All of my kids ate it and liked it.  It is good to know that the ice cream is actually made with real, local berries.  If you can't find black raspberries, I'm positive it will be just as delicious with red ones, which are also in season now.
Black Raspberry Swirl Ice Cream:

Ice Cream:
1 cup Whole Milk (if you use low fat, it will not turn out as creamy)
2/3 cup sugar
pinch of salt
1 1/2 cup Heavy Cream
5 Egg Yolks
1/2 tsp vanilla

Black Raspberry Swirl:
1 1/2 cup black raspberries (fresh or frozen)
3 TBSP Sugar
1 TBSP vodka

1) Make the raspberry swirl.  Mash the raspberries together with the sugar and vodka.  (The vodka helps the ice cream stay smooth- I did not have vodka, but since I make my own vanilla with vodka, I used 1 TBSP vanilla)- I also was lazy and just mashed it together in my food processor, just way easier.  Place a fine mesh sieve over a bowl, and strain the raspberry mixture to remove the seeds.  Cover and refrigerate until ready to use.

2) For the ice cream, place egg yolks in a medium sized bowl and whisk.

3) Place milk, sugar, and salt in medium sauce pan, warm it to about 175'.

4) While milk mixture is warming, pour cream into a large bowl, with a mesh sieve over it.

5) Once milk mixture is warm, pour half of it over the egg yolks, stirring constantly.  This is called tempering the eggs.  Pour this mixture back into the pan with the rest of the milk mixture.  Continue heating, stirring and scraping the bottom of the pan.  The mixture should reach about 185', you will notice it will thicken like a custard, and coat the spatula.  Remove from heat.

6) Pour custard mixture through mesh sieve into cream.  Stir in the vanilla and stir until cool, over an ice bath.  Once mixture is cool, cover and place in the refrigerator to chill.  Once the mixture is chilled, about 1 hour, you can churn in your ice cream maker, according to directions.

7) Chill the container you will be storing the ice cream in in your freezer.  When the ice cream is done churning, layer a scoop of ice cream, spread a thin layer of raspberry swirl, then ice cream, etc until you have filled the container.  Freeze until ready to serve.
Source:  Adapted from The Perfect Scoop by David Lebovitz

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