White Chocolate Raspberry Ripple Ice Cream

READY IN: 1hr 15mins
YIELD: 4 cups




  • To prepare the Sauce: Press the raspberries and their syrup through a sieve into a saucepan.
  • Add the corn syrup, lemon juice, and cornstarch mixture.
  • (If using preserves, omit the cornstarch mixture, but add the water.) Bring to a boil, stirring often, then simmer for 1-2 minutes.
  • 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.
  • Beat the yolks and the sugar in a bowl with a hand-held electric mixture for 2-3 minutes, until thick and creamy.
  • Gradually pour the hot milk mixture over the yolks and return to the pan.
  • 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.
  • Pour the remaining cream into a large bowl.
  • Strain in the hot custard, mix well, then stir in the vanilla.
  • 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.
  • Set half the raspberry sauce aside.
  • Spoon a third of the remaining sauce over the ice cream.
  • Cover with another 1/3 over the ice cream and then more sauce.
  • Repeat.
  • With a knife or spoon, lightly marble the mixture.
  • Cover and freeze.
  • Let the ice cream soften for 15 minutes before serving with the remaining sauce.