Raspberry Ice Cream Recipe

directions

1. For ice cream base, add egg yolks and ¼ cup of the sugar to a medium bowl and whisk until pale yellow and combined.
2. In a medium saucepan, heat the milk, heavy cream, salt, and remaining ¾ cup sugar over medium-low heat. Stir to dissolve sugar and let the mixture just come to a simmer.
3. Slowly add the milk mixture to the egg yolk mixture, stirring constantly to temper the yolk mixture. Once combined, return to the saucepan over medium-low heat and cook until temperature reaches approximately 165°F or the mixture coats the back of a wooden spoon.
4. Strain mixture into an airtight container; stir in vanilla bean paste and chill in the refrigerator for 2–3 hours.
5. For raspberry jam, add raspberries, sugar, lemon juice and salt to a small skillet and lightly mash the raspberries. Let it sit for 5 minutes for the juices to release.
6. Cook over medium heat for 5 minutes, stirring often to avoid burning. Remove from heat and let cool. Transfer to an airtight container and refrigerate until ready to use.
7. Once ice cream base is chilled, churn in an ice cream machine, according to manufacturer’s instructions. In a 2.5-quart airtight container, layer 1/4 of the churned ice cream, top with a few tablespoons of jam, lemon curd and a sprinkle of crushed shortbread cookies. Repeat layering 3 times, ending with the jam, curd and cookie crumbs. Place in the freezer for 6 hours to overnight until set.