This ice cream is the perfect dessert for a Fourth of July cookout! Swirls of vibrant red raspberry sauce and chunky blueberry jam are frozen into a basic homemade vanilla ice cream. Enjoy this fabulous frozen dessert any time of the year!
I made the raspberry sauce with fresh raspberries, but you could use a seedless raspberry jam as well. And if you don't have blueberry jam, use this fresh blueberry sauce (follow the thicker sauce variation). I used a 1-quart machine, but the recipe can be scaled up for a larger capacity machine. Or scale it up and make it in 1-quart batches.
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1 whole large egg
- 1 1/2 teaspoons vanilla
- 1/3 cup blueberry jam or blueberry sauce
- 1/4 cup raspberry jam or homemade sauce (see tips and variations)
In a medium saucepan, whisk together the cream, milk, and granulated sugar. Heat over medium heat, stirring, until the mixture begins to boil.
In a medium bowl beat the egg yolks and whole egg.
Whisk about 1 cup of the hot milk mixture into the egg mixture and then return yolk mixture to the saucepan, stirring constantly. Continue cooking, stirring, to about 170° F to 180° F, or until the mixture coats the back of a spoon.
Strain the custard mixture into a bowl (preferably glass or stainless steel) through a fine mesh sieve.
Cover the bowl and refrigerate for 3 to 4 hours, or until thoroughly chilled.
Freeze the custard mixture in an ice cream maker following the manufacturer's directions until soft-frozen.
Working quickly, spoon a layer of the soft-frozen mixture into a small pan or 1-quart container. Spoon small amounts of the blueberry jam or sauce and the raspberry jam or sauce over the ice cream (or use a piping bag to distribute the sauce/jam). Repeat the layers until all of the ice cream and sauce or jam has been used. Cut through the layers with a small spatula or the handle of a wooden spoon to swirl slightly.
Cover and freeze.
Tips and Variations
- Quick Fresh Raspberry Sauce - In a large saucepan, combine 2 cups of fresh raspberries (about 8 ounces) with 1/2 cup of sugar and 1 teaspoon of fresh lemon juice. Add a pinch of salt and bring the mixture to a boil. Stir and mash the raspberries. Continue cooking, stirring constantly to prevent scorching, until reduced and thickened. Strain through a fine mesh sieve or chinois to remove the seeds. Refrigerate to chill thoroughly before adding to the ice cream.
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