Ingredients for Swirlberry Ice Cream
- 1/2 cup frozen strawberries
- 1/2 cup frozen raspberries
- 3/4 cup sugar
- 1/4 teaspoon salt
- 2 cups heavy cream
- 1 cup milk
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup fruit jam
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How to Make Swirlberry Ice Cream
- In a medium saucepan, combine the heavy cream, milk, sugar, and salt. Heat over medium heat, stirring constantly, until the sugar is dissolved and the mixture is just simmering.
- Remove from heat and stir in the vanilla extract.
- In a separate bowl, whisk together the egg yolks.
- Temper the egg yolks by slowly whisking in a small amount of the hot cream mixture. Then pour the tempered yolks back into the saucepan with the remaining cream mixture.
- Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes). Do not boil.
- Remove from heat and strain the custard through a fine-mesh sieve into a bowl. This removes any cooked egg bits for a smoother texture.
- Let the custard cool completely, stirring occasionally to prevent a skin from forming. You can place it in an ice bath to speed up the cooling process.
- Once cooled, stir in the fruit jam. For best swirl effect, add the jam in stages and gently swirl using a spoon or spatula. This recipe is great even without the perfect swirl!
- Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions (usually 20-30 minutes).
- Once churned, transfer the ice cream to an airtight container and freeze for at least 2 hours to allow it to harden further before serving.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
577g
Fat
576g
Carbs
61g
