Source: The Way the Cookie Crumbles
Blackberry Swirl Ice Cream
(from David Lebovitz’s The Perfect Scoop)
1 cup whole milk
2/3 cup (4.6 ounces) sugar
1 1/2 cups heavy cream
5 large egg yolks
1/2 teaspoon vanilla extract
1 1/2 cups (5.6 ounces) blackberries, fresh or frozen
3 tablespoons sugar
1 tablespoon vodka
1 teaspoon lemon juice
1. To make the ice cream, warm the milk, sugar, and salt in a medium saucepan. Pour the cream into a large bowl and set a mesh strainer over the top.
2. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrap the warmed egg yolks back into the saucepan.
3. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as your stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Add the vanilla and stir until cool over an ice bath. Chill thoroughly in the refrigerator.
4. An hour or so before churning the ice cream, make the blackberry swirl by mash the blackberries together with the sugar, vodka, and lemon juice with a fork (if you using frozen blackberries, let them thaw a bit first) until they’re juicy but with nice-sized chunks of blackberries remaining. Chill until ready to use.
5. Freeze the ice cream custard in your ice cream maker according to the manufacturer’s instructions. As you remove it from the machine, layer it in the container with spoonfuls of the chills blackberry swirl mixture.