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    You are in: Home / Recipes / White Chocolate Raspberry Ripple Ice Cream Recipe
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    White Chocolate Raspberry Ripple Ice Cream

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    MizEmerilLagasse's Note:

    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.

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    Ingredients:

    Yield:

    cups

    Units: US | Metric

    For the ice cream

    For the raspberry ripple sauce

    Directions:

    1. 1
      To prepare the Sauce: Press the raspberries and their syrup through a sieve into a saucepan.
    2. 2
      Add the corn syrup, lemon juice, and cornstarch mixture.
    3. 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. 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. 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. 6
      Gradually pour the hot milk mixture over the yolks and return to the pan.
    7. 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. 8
      Pour the remaining cream into a large bowl.
    9. 9
      Strain in the hot custard, mix well, then stir in the vanilla.
    10. 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. 11
      Set half the raspberry sauce aside.
    12. 12
      Spoon a third of the remaining sauce over the ice cream.
    13. 13
      Cover with another 1/3 over the ice cream and then more sauce.
    14. 14
      Repeat.
    15. 15
      With a knife or spoon, lightly marble the mixture.
    16. 16
      Cover and freeze.
    17. 17
      Let the ice cream soften for 15 minutes before serving with the remaining sauce.

    Ratings & Reviews:

    • on March 24, 2012

      55

      The rasberry ripple sauce was perfect!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 07, 2011

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 22, 2006

      55

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

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for White Chocolate Raspberry Ripple Ice Cream

    Serving Size: 1 (1418 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 959.0
     
    Calories from Fat 645
    67%
    Total Fat 71.6 g
    110%
    Saturated Fat 42.3 g
    211%
    Cholesterol 473.9 mg
    157%
    Sodium 140.2 mg
    5%
    Total Carbohydrate 70.1 g
    23%
    Dietary Fiber 3.2 g
    13%
    Sugars 56.5 g
    226%
    Protein 12.5 g
    25%

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