- Cooking Time:
- Servings: Yield: 8 (1/2-cup) servi
- Preparation Time:
BackstoryWe'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.