White Chocolate Raspberry Ripple Ice Cream

Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

Oooohhh to be eating this ice cream right now! What a wonderful, creamy, berry berry good experience it is to eat this ice cream. The last time I made it I ate the whole batch in one day. tehehe. Once for breakfast, once for lunch, and then dessert after dinner.

Ingredients Nutrition

Directions

  1. To prepare the Sauce: Press the raspberries and their syrup through a sieve into a saucepan.
  2. Add the corn syrup, lemon juice, and cornstarch mixture.
  3. (If using preserves, omit the cornstarch mixture, but add the water.) Bring to a boil, stirring often, then simmer for 1-2 minutes.
  4. Pour into a bowl and cool, then chill For the Ice Cream: In a saucepan, combine the milk and 1 cup of the cream and bring to a boil.
  5. Beat the yolks and the sugar in a bowl with a hand-held electric mixture for 2-3 minutes, until thick and creamy.
  6. Gradually pour the hot milk mixture over the yolks and return to the pan.
  7. Cook over medium heat until the custard coats the back of a wooden spoon, stirring constantly Remove the pan from the heat and stir in the white chocolate until melted and smooth.
  8. Pour the remaining cream into a large bowl.
  9. Strain in the hot custard, mix well, then stir in the vanilla.
  10. Cool, then transfer the custard to an ice-cream maker and freeze it according to the manufactor's instructions When the mixture is frozen, but still soft, transfer 1/3 of the ice cream into a freezerproof bowl.
  11. Set half the raspberry sauce aside.
  12. Spoon a third of the remaining sauce over the ice cream.
  13. Cover with another 1/3 over the ice cream and then more sauce.
  14. Repeat.
  15. With a knife or spoon, lightly marble the mixture.
  16. Cover and freeze.
  17. Let the ice cream soften for 15 minutes before serving with the remaining sauce.
Most Helpful

5 5

The rasberry ripple sauce was perfect!

4 5

I want to be able to give this 4.5 stars. I liked it but I didn't love it more than other ice cream bases... my husband and brother thought it was brilliant. It wasn't as mellow white chocolately as I wanted it to be. Tasted a lot like my standard vanilla custard ice cream base. I did really enjoy the raspberry sauce and will probably steal that part for other recipes. I halved that recipe and used the preserves.

5 5

this was really good. I made it with just raspberries cause I love them.