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White Chocolate and Raspberry Ice Cream
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
210 minutes
White chocolate ice cream with raspberry ribbons.
Ingredients:
  • 1 cup whole milk
  • 0.75 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
Instructions:
  • In a saucepan over medium heat, gently warm milk, sugar, vanilla bean and seeds, and salt for about 5 minutes.
  • Combine egg yolks with a cup of warm milk mixture, then add the egg mixture to a saucepan. Cook and stir until the custard thickens to coat the back of a spoon, about 5 to 7 minutes. Remove the vanilla bean.
  • Gently fold white chocolate chips into custard until fully melted. Transfer the mixture to a large bowl, then swirl in heavy cream and vanilla extract. Cover and refrigerate until cold.
  • Transfer the chilled mixture to an ice cream maker and freeze per the manufacturer's instructions until it reaches a "soft-serve" texture. Chill the ice cream in the freezer as you prepare the raspberries.
  • Cook raspberries in a saucepan over medium heat until they break down, about 7 to 10 minutes. Strain the mixture through a sieve into a bowl to remove seeds, then discard the seeds.
  • Swirl fresh raspberries into creamy ice cream, forming raspberry ribbons. Transfer the mixture into a lidded plastic container and cover the surface with plastic wrap before sealing. Let the ice cream ripen in the freezer for a minimum of 2 hours or overnight for optimal flavor development.

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