White Chocolate and Raspberry Ice Cream

Ribbons of raspberry swirl through this smooth, custard-based white chocolate ice cream.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 344 Calories

Ingredients

• 1 teaspoon vanilla extract
• ¾ cup white sugar
• 1 pinch salt
• 2 cups heavy whipping cream
• 5 egg yolks
• 1 cup whole milk
• 1 (12 ounce) package frozen raspberries
• 1 (8 ounce) package white chocolate chips
• 1 vanilla bean, slit lengthwise, seeds scraped

Recipe Instructions

Step 1

Heat milk, sugar, vanilla bean and seeds, and salt in a saucepan over medium heat until warm, about 5 minutes.

Step 2

Whisk egg yolks and about 1 cup warm milk mixture in a bowl; stir egg mixture into a saucepan. Continue to cook and stir until custard thickens enough to coat the back of a spoon, 5 to 7 minutes. Remove vanilla bean.

Step 3

Stir white chocolate chips into custard until melted. Pour custard into a large bowl; stir in heavy cream and vanilla extract. Cover and refrigerate until chilled.

Step 4

Pour chilled mixture into an ice cream maker and freeze according to the manufacturer's directions until it reaches "soft-serve" consistency. Place ice cream in the freezer while you cook raspberries.

Step 5

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 seeds; discard seeds.

Step 6

Gently swirl raspberries into soft ice cream, creating ribbons of raspberries. Transfer ice cream to a 1- or 2-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.