VANILLA ICE CREAM WITH RASPBERRY SWIRL

Modified from here.

Ingredients:

Ice cream:
1 C milk (was 3/4 C)
1 C heavy cream (was 1 1/4 C)
1 vanilla bean (was 1/2 t vanilla bean paste), cut open in half
4 egg yolks
4 oz sugar (was 4.5 oz)
1/4 t kosher salt

3 T untempered chocolate fragments (was 1/2 C)

Raspberry swirl: (recipe originally called for half of this amount)
2 C raspberries
1/4 C sugar
1 t lemon juice
1/4 c water


Methodology:

Ice cream:
Bring the milk, cream, and vanilla bean to a simmer, then steep off heat for 10 minutes.  Remove the bean, scrape the seeds out and into the pot, and reserve the bean for another use.

Whisk the egg yolks, sugar, and salt together.  Add the hot milk mixture by the 1/2 C, whisking constantly, until half the mixture is added.  Pour the egg mixture into the hot milk pot, and bring back to a faint simmer, whisking, until the mix thickens to coat the back of a spoon.  Remove from heat, (strain through a fine-mesh strainer, optionally,) pour into a lidded container, and cool in the fridge overnight.

Churn in an ice cream maker until frozen.  In my Donvier hand-cranked contraption, this is as follows: turn the handle 3 revolutions every 2 or 3 minutes, for 20 minutes.  Mix in the chocolate fragments in the last turn.  Pour half the ice cream into the storage container, and swirl the top with half of the raspberry mixture.  Add the remaining ice cream and swirl with the remaining raspberry mixture.

Freeze for at least 4 hours.

Raspberry Swirl:
Bring all the ingredients to a simmer, smashing the berries against the pan with a spoon to break them up.  Once the fruit has softened, press through a fine mesh strainer and cool in the refrigerator for a few hours.

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A note on the ingredient amount adjustments:
The first time I made this recipe, the resulting ice cream was too soft, sweet, and creamy for my taste.  I have adjusted the amounts, but not yet tested the adjusted recipe, so I can't vouch for the recipe yet.