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1
To make the ice cream, warm the milk, sugar, and salt in a medium saucepan.
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2
Pour the cream into a large bowl and set a mesh strainer over the top.
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3
In a separate medium bowl, whisk together the egg yolks.
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4
Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
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5
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
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6
Pour the custard through the strainer and stir it into the cream.
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7
Add the vanilla and stir until cool over an ice bath.
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8
Chill thoroughly in the refrigerator.
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9
An hour or so before churning the ice cream, make the raspberry swirl by mashing the raspberries together with the sugar and vodka with a fork (if using frozen raspberries, let them thaw a bit first) until theyre juicy but with nice-sized chunks of raspberries remaining.
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10
Chill until ready to use.
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11
Freeze the ice cream custard in your ice cream maker according to the manufacturers instructions.
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12
As you remove it from the machine, layer it in the container with spoonfuls of the chilled raspberry swirl mixture.
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13
To make Blackberry Swirl Ice Cream, substitute blackberries for the raspberries and add 1 teaspoon freshly squeezed lemon juice to the mixture.
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14
Sandwich Raspberry Swirl Ice Cream between Oatmeal Ice Cream Sandwich Cookies (page 226) or Chocolate Ice Cream Sandwich Cookies (page 223).
