Raspberry swirl ice cream - bon appetit

6 cups

Ingredients

Quantity Ingredient
1 cup Fresh raspberries
½ cup Sugar
2 cups Milk (do not use lowfat or nonfat)
2 cups Whipping cream
9 Egg yolks
⅔ cup Sugar
1½ tablespoon Vanilla extract

Directions

Stir berries with ½ C sugar in heavy medium saucepan over low heat until sugar dissolves. Increase heat and bring to boil. Strain through fine sieve set over medium bowl, pressing to extract 1 as much pulp as possible. Cover and refrigerate berry sauce until cold.

Scald milk with cream in heavy medium saucepan. Whisk yolks with ⅔ cup sugar in medium bowl. Gradually whisk in half of milk mixture.

Return mixture to saucepan and stir over medium-low heat until mixture thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes; do not boil. Strain into large bowl.

Mix in vanilla, Cover and chill well.

Transfer custard to ice cream maker and process according to manufactur- er's instructions. Spoon ½ of ice cream into container.

Pour ½ of berry sauce over. Swirl sauce and ice cream together using tip of knife. Repeat layering and swirling with remaining ice cream and sauce. Cover and freeze overnight. (Can be prepared 2 days ahead.)

Bon Appetit/August/89 Scanned & fixed by Di and Gary

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