Raspberry Swirl Ice Cream

Directions

1. 1
   To make the ice cream, warm the milk, sugar, and salt in a medium saucepan.
2. 2
   Pour the cream into a large bowl and set a mesh strainer over the top.
3. 3
   In a separate medium bowl, whisk together the egg yolks.
4. 4
   Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
5. 5
   Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
6. 6
   Pour the custard through the strainer and stir it into the cream.
7. 7
   Add the vanilla and stir until cool over an ice bath.
8. 8
   Chill thoroughly in the refrigerator.
9. 9
   An hour or so before churning the ice cream, make the raspberry swirl by mashing the raspberries together with the sugar and vodka with a fork (if using frozen raspberries, let them thaw a bit first) until theyre juicy but with nice-sized chunks of raspberries remaining.
10. 10
    Chill until ready to use.
11. 11
    Freeze the ice cream custard in your ice cream maker according to the manufacturers instructions.
12. 12
    As you remove it from the machine, layer it in the container with spoonfuls of the chilled raspberry swirl mixture.
13. 13
    To make Blackberry Swirl Ice Cream, substitute blackberries for the raspberries and add 1 teaspoon freshly squeezed lemon juice to the mixture.
14. 14
    Sandwich Raspberry Swirl Ice Cream between Oatmeal Ice Cream Sandwich Cookies (page 226) or Chocolate Ice Cream Sandwich Cookies (page 223).