A smooth and creamy white chocolate ice cream with a luscious raspberry swirl
Keyword: Ice Cream
Author: Eva Bakes
1 and 1/2cupsraspberriesfresh or frozen (I used a small package of raspberries that I got at the grocery store)
3TablespoonssugarI cut this down to 2 tablespoons
1TablespoonvodkaI eliminated this
8ounceswhite chocolatefinely chopped (I used half a bag of white chocolate chips)
5large egg yolks
Make the raspberry swirl
Combine all of the ingredients in a bowl (if you're using frozen berries, let them thaw slightly first) and mash together with a fork until juicy but still with chunks of raspberries. Chill in your refrigerator while you make the ice cream.
Make the ice cream
Add the chocolate to a large heatproof bowl, and set a mesh strainer on top of the bowl. Set aside.
Combine the milk, sugar and salt in a medium saucepan and heat just until warm.
Meanwhile, whisk the egg yolks in a heatproof bowl. Slowly add the warm milk mixture to the egg yolks, whisking constantly. Pour back into the saucepan and set over medium heat. Stir constantly until the mixture thickens enough to coat the back of a wooden spoon (about 170-175 F on an instant read thermometer). Pour through the strainer into the bowl with the white chocolate and stir until the chocolate is melted and smooth. Mix in the heavy cream.
Cover and refrigerate until thoroughly chilled (overnight is good). Freeze in your ice cream maker according to the manufacturer's instructions. As you transfer the ice cream to an airtight container, layer it with spoonfuls of the chilled raspberry mixture. Store in your freezer.