RASPBERRY SWIRL ICE CREAM
(makes 1 quart)
*1/4 cup granulated sugar
*1 1/2 cups fresh raspberries
*1 cup whole milk
*1/8 teaspoon salt
*3/4 cup sugar
*2 cups heavy whipping cream
*5 egg yolks
*1 vanilla bean
*2 cups cool whip (optional)
~Place raspberries & 1/4 cup sugar in a blender.
~Cover and process on high, until liquified.
~Place a sieve over a medium bowl.
~Pour raspberries into sieve and let drain to get rid of all the seeds. I use a wooden spoon to help push it through.
~Cover raspberry sauce and put in the refrigerator.
~Slit vanilla bean down the center.
~In a medium sauce pan, heat whole milk, salt, 3/4 cup sugar & vanilla bean over medium-low heat until milk is steaming, but not boiling.
~Remove from heat, cover and allow to sit for one hour.
~Prepare an ice water bath in a bowl large bowl.
~Set another bowl inside of the large bowl.
~Set a sieve over the smaller of the two bowls.
~Pour whipping cream into the smaller bowl.
~In a small bowl, whisk the egg yolks, until they are smooth.
~Reheat milk mixture over medium-low heat (do not let boil).
~Remove from heat.
~Remove vanilla bean.
~Remove 1 cup of milk mixture and in a slow stream pour it into the yolk mixture, whisking continually.
~Slowly add egg mixture into the hot milk, whisking continually.
~Cook over medium-high heat, stirring constantly, until it's thick enough to coat the back of a wood spoon (you can run your finger through the mixture over the back of the coated spoon and if the mixture stays in place and does not run, it should be thick enough).
~Strain the custard mixture through the sieve and into the chilled heavy cream.
~Allow custard to sit in ice bath, stirring occasionally until completely chilled.
~Place a plastic wrap over custard and refrigerate for a least 4 hours.
~Freeze the custard in your ice cream maker, according to the manufacturer's directions.
~Fold in raspberry sauce.
~Fold in whip cream.
~Transfer into a freezer-safe covered container.
~Freeze for 4 hours.