White Chocolate and Raspberry Ice Cream
“A very rich and yummy ice cream made with a custard base.”
Ingredients For White Chocolate and Raspberry Ice Cream
- 1 cup whole milk
- 3/4 cup white sugar
- 1 vanilla bean, slit lengthwise, seeds scraped
- 1 pinch salt
- 5 egg yolks
- 1 (8 ounce) package white chocolate chips
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 1 (12 ounce) package frozen raspberries
How To Prepare White Chocolate and Raspberry Ice Cream
It takes 10 minutes to prepare, 20 minutes to cook & gets ready in 3 hours 30 minutes. It offers 12 servings.
Steps:
- Heat milk, sugar, vanilla bean and seeds, and salt in a saucepan over medium heat until warm, about 5 minutes.
- Whisk egg yolks and about 1 cup warm milk mixture in a bowl; stir egg mixture into saucepan. Continue to cook and stir until custard thickens enough to coat the back of a spoon, 5 to 7 minutes. Remove vanilla bean. Stir white chocolate chips into custard until melted. Pour custard into a large bowl and stir in heavy cream and vanilla extract. Cover and refrigerate until chilled.
- Pour the chilled mixture into an ice cream maker and freeze according to manufacturer’s directions until it reaches “soft-serve” consistency.
- Heat raspberries in a saucepan over medium heat until raspberries begin to fall apart, 7 to 10 minutes. Press raspberries through a sieve over a bowl to remove the seeds; discard seeds.
- Gently swirl raspberries into the soft ice cream creating ribbons of raspberries. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
