Rich vanilla custard, boozy pound cake, raspberry jam. You'll have everyone saying "More, please!"
I'm providing a recipe for sponge cake, but you can use any cake--store bought is fine or any cake that needs to be used up.
This recipe makes about 2 quarts of ice cream.
2Tablespoonsvanilla paste(or toss a whole split and scraped vanilla bean in the pot right along with everything else)
For the Cake
about 2 cups diced cake, slightly stale (lemon sponge cake or pound cake, for example)
4oz1/2 cup cream sherry
½oz1 Tablespoon corn syrup
For the Raspberry Jam
10ozfrozen raspberries(I used an organic brand)
8ozby weight, a slightly generous cup granulated sugar
1Tablespoonfreshly squeezed lemon juice
pinchof kosher salt
To Assemble
2Tablespoonscream sherry
pinchof kosher salt
Instructions
For the Custard
Combine all the ingredients except for the vanilla in a large sauce pan.
Put the vanilla in a large metal bow or pot, and have a fine mesh strainer handy. Set aside.
Whisk the custard ingredients constantly over medium heat until the mixture comes to a boil. It may foam up quite a bit, so watch your heat.
Let boil for about 10 seconds to thicken and cook off the starch taste, and then strain through the fine mesh strainer into the bowl with the vanilla in it.
Chill in an ice bath until 39-40F, about 40 minutes. (If you don't want to churn the same day, chill until at least cool and then refrigerate overnight.)
Churn in your ice cream maker according to the manufacturer's instructions.
For the Cake
Heat the sherry and the corn syrup together to dissolve the syrup. Remove from the heat and let cool to room temperature.
Drizzle the sherry evenly over the diced cake, and then put the cake in the freezer until you need it.
For the Jam
Bring all the ingredients to a boil and then simmer on low heat, stirring frequently, until "jammy." To test it, grab some of the jam with your spatula. Hold it up and let it run back into the pan. When the jam runs off the spatula in sheets rather than individual drips and drops, you will know you're done. This will take about 30 minutes or so.
Cool completely.
To Assemble the ice cream.
Loosen up the jam by stirring in 2 Tablespoons of cream sherry.
Fold the frozen cake pieces into your freshly churned custard base.
Layer in jam and custard, beginning with jam and ending with custard. I did 3 additions of each.
Swirl a knife up and down through the layers, press plastic wrap directly on the surface of the ice cream and freeze for at least 4 hours, although 6-8 is better, at least in my freezer.
Notes
Feel free to use store-bought raspberry jam for the swirl.This ice cream will keep in the freezer for about one week, tightly covered.