White Chocolate and Raspberry Ice Cream
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Description
A very rich and yummy ice cream made with a custard base.
Ingredients
- 1 cup whole milk
- ¾ 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
Directions
- 1. Heat milk, sugar, vanilla bean and seeds, and salt in a saucepan over medium heat until warm, about 5 minutes.
- 2. 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.
- 3. Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency.
- 4. 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.
- 5. 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.
Nutrition Facts
serving: 12 servings
calories: 343.5 kcal
carbohydrates: 29.3 g
protein: 4.3 g
saturated fat: 14.1 g
cholesterol: 145.7 mg
sodium: 59.7 mg
fiber: 0.7 g
sugar: 26.7 g