Description
This creamy vanilla custard ice cream swirled with tangy raspberry compote is a dreamy, churned summer dessert everyone will love.
Ingredients
Custard Base
1 ¾ cups (420 ml) heavy cream
1 ¼ cups (300 ml) whole milk
¾ cup (150 g) granulated sugar, divided
Pinch fine sea salt
4 large egg yolks
1 tsp pure vanilla extract
Raspberry Ripple
1 ½ cups (225 g) fresh or frozen raspberries
3 Tbsp (40 g) granulated sugar
1 Tbsp fresh lemon juice
Instructions
Heat Dairy – In a saucepan combine heavy cream, milk, ⅜ cup (75 g) sugar, and salt. Warm over medium until steaming.
Whisk Yolks – In a bowl whisk yolks with remaining ⅜ cup sugar until pale.
Temper & Thicken – Slowly whisk hot cream into yolks. Return mixture to saucepan; cook, stirring, until custard coats the back of a spoon (≈ 170 °F / 77 °C). Off heat stir in vanilla. Strain into a clean bowl; chill ≥ 4 h or overnight.
Make Ripple – Simmer raspberries, sugar, and lemon juice 5 min, lightly mashing. Cool completely.
Churn – Churn chilled custard in an ice-cream maker to soft-serve consistency (≈ 20 min).
Layer & Swirl – Spoon one-third ice cream into a loaf pan, dollop raspberry compote; repeat, ending with compote. Swirl gently with a knife.
Freeze – Cover and freeze 3 h until firm. Soften 5 min at room temp before scooping.
Notes
Berry swap: Use strawberries, blackberries, or mixed berries.
Floral twist: Add ½ tsp rosewater to compote.
Decadent: Fold in ½ cup white-chocolate chunks just before layering.
Dairy-free: Replace dairy with two 13.5-oz cans full-fat coconut milk; omit yolks, whisk 1 tsp cornstarch into warm coconut milk before chilling.
- Prep Time: 25 min
- Cook Time: ≥ 4 h
- Category: Dessert / Frozen Treat
- Method: Custard-Style Ice Cream (Churn)
- Cuisine: American Parlor Classic
