The beauty of making your own ice cream is that you can make your own flavor combinations. Raspberry Swirl Ice Cream is one great example; where you take homemade vanilla ice cream, that has a nice sweet vanilla flavor and creamy smooth texture, and layer it with a tart and tangy flavored raspberry sauce. When you place a frozen scoop in your bowl, you will see lovely swirls of ruby red sauce running through the vanilla ice cream.

This ice cream has a custard base. The four main ingredients in a custard are cream, sugar, eggs, and flavoring. It is important to get the right mix of these ingredients so the ice cream will have that smooth texture and rich flavor we so desire. The amount of cream used and its butterfat content gives ice cream its rich and creamy taste. However, too much fat can cause a heavy product and smalls lumps of “butter” can form which produces that grainy texture which is often found in homemade ice creams. Sugar gives the ice cream its smoothness but too much sugar will prevent the ice cream from freezing. Eggs are necessary for smoothness and also gives the ice cream its nice color. Making the custard the night before so it has time to chill sufficiently allows the ice cream to freeze before the churn gets too warm and gives the ice cream its smooth texture.

The custard should only fill your ice cream machine about half to two thirds full. This is so the custard has enough room to expand while it freezes so you end up with an ice cream with a light texture and no graininess. Once the vanilla ice cream is made, it is layered in your container with the raspberry sauce. Place about one third of the ice cream in the bottom of a container and then pour in about half the raspberry sauce. Next, place another third of the ice cream on top of the raspberry sauce. Top with the remaining sauce and then the rest of the ice cream. Cover and place in the freezer for several hours or until firm.

As this recipe only uses egg yolks, there is always the question of what to do with the leftover egg whites. Meringues (Meringue Cookies, Meringue Hearts, Meringue Mushrooms, Pavlova) are always a good way to use egg whites as is the Chocolate Angel Food Cake.

Click here for recipe.

This entry was posted on July 2, 2010 at 11:56 pm. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

Posted in Recent Posts by admin No Comments Yet