White Chocolate Raspberry Ice Cream Recipe

So I’ve just come back from Fiji because my beautiful baby boy got married!! It was a wonderful holiday and we ate and we drank (a LOT) and because it was hot when we went in search of ice cream one day and were sadly disappointed with the lack of variety which led to a discussion about ice cream in general. My daughter decided that when we got home and they came for their regular Sunday “family” dinner that she wanted white chocolate ice cream. I said OK. Her fiance said how about white chocolate raspberry ice cream? I said OK. Then my husband requested that the afore-mentioned ice cream be plopped on top of a big, chunky, gooey, brownie filled with walnuts. With hot chocolate fudge. OMG. O-kayyyyy I said. Far out.

So first off the rank was the ice cream and this ice cream is INCREDIBLE. It may look like a vanilla ice cream because it’s white but it’s white chocolate and it is smooth and it’s rich and it’s creamy and it was so easy it’s not funny. The raspberry swirled throughout is a simple raspberry puree made from frozen raspberries and a couple spoons of sugar in about 5 minutes. You have GOT to make this ice cream. It is the best I have ever made and scored me 10 out of 10 from my food-critic family!

Ice Cream
1 cup milk
2 large eggs
310g (12 oz) white chocolate, chopped
1 1/2 cups thickened cream
1 tsp vanilla essence

Raspberry Puree
1 cup frozen raspberries
3 tbsp. caster sugar
2 tbsp. water

Ice Cream: Add the milk to a heavy medium size saucepan and bring to a simmer.

Place slightly whisked eggs in a heat proof bowl and slowly add the hot milk while constantly whisking.

Transfer the milk-egg mixture back to the pan over medium heat and cook while constantly whisking for 1-2 minutes, until just slightly thickened. Don’t worry about it going thick-thick or it will scramble. You are just cooking it a tiny bit longer.

Remove from heat and add the chocolate and stir until melted.

Strain into a large clean bowl.

Then add the cream and vanilla and combine and refrigerate until cold or overnight (make the raspberry puree before the final ice cream step).

Churn in an ice cream maker according to manufacturer’s instructions and transfer to a freezer container. Add 1/3 of the raspberry puree and use a skewer to swirl through the ice cream. Freeze for at least 2 hours until firm. Reserve the remaining puree to drizzle over the ice cream when serving.

Raspberry Puree: Add all ingredients to a small pan, bring to the boil, then reduce to a simmer for 5 minutes, stirring occasionally. Strain into a small clean bowl and refrigerate until ready to use.