• Cooking Time:
  • Servings: Yield: 8 (1/2-cup) servi
  • Preparation Time:


We've had some hot, sweltering days lately and it's been nice to have my freezer stocked up with a few homemade ice cream flavors. The beauty of making homemade ice cream is that I know exactly what's in the ice cream and there's always the fun of making whatever flavor we want. I came across a great ice cream recipe on one of my favorite blogs, One Perfect Bite. This White Chocolate Raspberry Ice Cream combines white chocolate morsels and a fresh raspberry puree. It's a great flavor profile with a bit of texture and it's easy to make!

This recipe is one that requires making a custard ice cream base. Although it takes more time, the results are definitely worth it. The texture is smooth and creamy with a swirl of fruity raspberries and bits of white chocolate. Next time, I'll double the puree and use some of it as an ice cream or dessert topping... it's that good!


  • 1 1/2 cups whole milk
  • 1 1/2 cups heavy cream
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 large egg yolk
  • 1 1/2 teaspoon vanilla extract
  • 8 ounces white chocolate morsels


  • To prepare ice cream: Place the white chocolate in a large bowl and set aside. Meanwhile, combine whole milk and heavy cream in a medium pan set over moderate heat. Bring to a boil and then carefully pour the mixture into the bowl containing white chocolate, stirring until smooth. Set aside and allow to cool slightly.
  • Meanwhile, in another medium bowl, combine sugar, whole eggs, and egg yolk. With a hand mixer, beat the mixture until it becomes slightly thick and whipped. Stir in vanilla extract.
  • Slowly beat 1 cup of the warm white chocolate/cream into the whipped egg mixture to temper. Add the remainder of warm white chocolate/cream mixture. Transfer the combined mixtured to a medium saucepan and cook mixture over low heat, stirring constantly, until mixture begins to thicken and coats back of a spoon.
  • Transfer mixture to a bowl. Cover with plastic wrap and refrigerate for 6-8 hours or overnight until completely cooled.
  • To prepare raspberry puree: Combine raspberries and sugar in bowl of a food processor or blender. Process until smooth. Strain seeds from raspberry puree. Cover and refrigerate.
  • To make ice cream: Pour chilled ice cream mixture into your ice cream freezer bowl and process according to your manufacturer's directions. Once finished, spread 1/3 of ice cream mixture into a shallow pan. Top with half of the pureed raspberry mixture. Add another 1/3 of ice cream and top with remainder of raspberry puree. Top with the last of ice cream mixture. Cover with plastic wrap and return to freezer. Freeze until firm, about 1 to 2 hours, or longer to allow flavors to meld.

Categories: Ice Cream 

Website Credit: http://joelens.blogspot.com/2011/07/white-chocolate-raspberry-ice-cream.html

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