Raspberry Ripple Ice Cream

Ingredients

• 12 ounces raspberries – fresh or frozen
• 0.5 cup granulated sugar
• 1 tablespoon lemon juice
• 1 cup whole milk
• 0.75 cup granulated sugar
• 0.125 teaspoon fine sea salt
• 5 large egg yolks
• 2 cups heavy cream
• 2 teaspoons vanilla extract

Instructions

1. Make the raspberry ripple: Combine the raspberries, 0.5 cup granulated sugar, and lemon juice in a small saucepan over medium heat. Cook, stirring and lightly mashing, until the berries break down and the mixture turns glossy and syrupy, 8–12 minutes.
2. Strain the hot raspberry sauce through a fine-mesh sieve into a clean saucepan or bowl, pressing to remove seeds; discard seeds. Return the strained sauce to the saucepan and simmer over medium-low until reduced to a thick, spoon-coating syrup (about 0.75 cup), 2–4 minutes. Cool to room temperature, then refrigerate until completely cold, at least 30 minutes.
3. Start the custard base: In a medium saucepan, heat the whole milk, 0.75 cup granulated sugar, and fine sea salt over medium heat, stirring, until the sugar dissolves and the milk is steaming, 3–5 minutes.
4. In a separate bowl, whisk the egg yolks until smooth. Gradually ladle in about half of the hot milk mixture, whisking constantly to temper the yolks.
5. Return the tempered yolk mixture to the saucepan. Cook over medium-low heat, stirring constantly with a spatula, until the custard thickens enough to coat the back of the spoon and reaches 170–175°F, 5–8 minutes. Do not boil.
6. Set a large bowl with the heavy cream and place a fine-mesh sieve over it. Strain the hot custard into the cream and stir to combine. Stir in the vanilla extract. Cool to room temperature, then cover and refrigerate until thoroughly chilled, at least 4 hours or overnight.
7. Churn the ice cream in an ice cream maker according to the manufacturer’s instructions until soft-serve texture and increased in volume, 20–25 minutes. The mixture should hold soft peaks.
8. Ripple and freeze: Spoon one-third of the churned ice cream into a cold loaf pan or container. Dollop and swirl in about one-third of the chilled raspberry sauce with a butter knife. Repeat in two more layers with the remaining ice cream and sauce, creating distinct ribbons without fully mixing.
9. Cover the surface with parchment or plastic wrap, then lid. Freeze until firm enough to scoop, 4–6 hours. For best texture, let the ice cream sit at room temperature 5 minutes before scooping.