The ice cream maker has been getting a workout lately. I finally purchased Dave Lebovitz’s “The Perfect Scoop”, and pretty much want to make every single recipe covered in it’s pages. But this white chocolate ice cream with a raspberry swirl was practically singing to me when I was thumbing through the book. I had to make it immediately!
It might have had something to do with the fact that I had a bunch of good white chocolate left over from Christmas, and that it’s summer – and the berries have been unbelievably gorgeous and irresistible. Whatever the reason, I’m so glad this got churned in our kitchen. The white chocolate lends and extra layer or sweetness and richness, but the tart raspberries cut right through it. I also liked the fact that the raspberries were mashed with a fork, and then added as-is – as opposed to being puréed and strained.
I hope everyone has a great weekend. After multiple days of rain, we’re hoping to get some sunshine. The boys have been itching to get back on the boat or to the beach all week long. Keep your fingers crossed for us!
Raspberry-White Chocolate Ice Cream
8 oz white chocolate, finely chopped
1 cup whole milk
2/3 cup sugar
pinch salt
5 large egg yolks
2 cups heavy cream
For the raspberry swirl:
1 1/2 cups raspberries, fresh or frozen
3 Tbsp sugar
1 Tbsp vodka
To 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.
To 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 chilled – at least 4 hours. 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.
Source: adapted from The Perfect Scoop by Dave Lebovitz
