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White Chocolate and Raspberry Ice Cream

White Chocolate and Raspberry Ice Cream

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    3 h 30 m
pelicangal

pelicangal

A very rich and yummy ice cream made with a custard base.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 343 kcal
  • 17%
  • Fat:
  • 23.8 g
  • 37%
  • Carbs:
  • 29.3g
  • 9%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 146 mg
  • 49%
  • Sodium:
  • 79 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

  1. Heat milk, sugar, vanilla bean and seeds, and salt in a saucepan over medium heat until warm, about 5 minutes.
  2. Whisk egg yolks and about 1 cup warm milk mixture in a bowl; stir egg mixture into saucepan. Continue to cook and stir until custard thickens enough to coat the back of a spoon, 5 to 7 minutes. Remove vanilla bean. Stir white chocolate chips into custard until melted. Pour custard into a large bowl and stir in heavy cream and vanilla extract. Cover and refrigerate until chilled.
  3. Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency.
  4. Heat raspberries in a saucepan over medium heat until raspberries begin to fall apart, 7 to 10 minutes. Press raspberries through a sieve over a bowl to remove the seeds; discard seeds.
  5. Gently swirl raspberries into the soft ice cream creating ribbons of raspberries. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Kimberly
4

Kimberly

5/21/2013

This was a creamy as I had hoped it would be….some custard recipes take on an eggy taste, but not this one… I am impressed and will be making this one again and again over the summer. I added white chocolate chunks and chopped macadamia nuts at the end when you add the raspberries…. those little added treats of goodness made this ice cream even more delicious.

Cooking in Tanzania
2

Cooking in Tanzania

8/21/2013

We loved this ice cream. We have tried about 3 other recipes for ice cream. Because the eggs here are not refrigerated, it was important for me to find a recipe that cooked the egg. The consistency was just like store bought ice cream. The first time I made it, I cut the sugar to 1/2 cup and it was still yummy but I will add the full amount in the future. White chocolate chips are non-existent here and bars are too expensive so we didn't use any. Plus, it probably would have been really sweet for our taste. I didn't want to mess with scraping the vanilla bean so we just put the vanilla in at the end. We thought the raspberry handling was lots of work so the 2nd time we just heated the raspberries and poured them in seeds and all. Yummy yummy makes me yearn for haagen daaz being so far from home. We also just put it in the freezer as we don't have an electric ice cream maker. It's thick enough that things don't separate while setting up in the freezer.

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