1. Recipes

How to Make White Chocolate and Raspberry Ice Cream - A Step-by-Step Guide

There's nothing quite like the creamy, refreshing taste of homemade ice cream on a hot summer day. And when you combine the sweetness of white chocolate with the tartness of fresh raspberries, you get a truly irresistible flavor combination that's perfect for satisfying your sweet tooth. This White Chocolate and Raspberry Ice Cream recipe is a delightful fusion of smooth, rich white chocolate and juicy, slightly tangy raspberries, making it the ultimate treat for any dessert lover.

Wh...

Read more Snack recipes

Ingredients

  • 1 cup whole milk
  • ¾ cup white sugar
  • 1 vanilla bean, slit lengthwise, seeds scraped
  • 1 pinch salt
  • 5 egg yolks
  • 1 (8 ounce) package white chocolate chips
  • 2 cups heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1 (12 ounce) package frozen raspberries

Information

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Additional Time: 3 hrs
  • Total Time: 3 hrs 30 mins
  • Servings: 12

  • Heat milk, sugar, vanilla bean and seeds, and salt in a saucepan over medium heat until warm, about 5 minutes.
  • Whisk egg yolks and about 1 cup warm milk mixture in a bowl; stir egg mixture into a 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; stir in heavy cream and vanilla extract. Cover and refrigerate until chilled.
  • Pour chilled mixture into an ice cream maker and freeze according to the manufacturer's directions until it reaches "soft-serve" consistency. Place ice cream in the freezer while you cook raspberries.
  • 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 seeds; discard seeds.
  • Gently swirl raspberries into soft ice cream, creating ribbons of raspberries. Transfer ice cream to a 1- or 2-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.

    • Nutrition

    344 cal.

    • Total Fat: 24g
    • Saturated Fat: 14g
    • Cholesterol: 146mg
    • Sodium: 60mg
    • Total Carbohydrate: 29g
    • Dietary Fiber: 1g
    • Total Sugars: 27g
    • Protein: 4g
    • Vitamin C: 5mg
    • Calcium: 115mg
    • Iron: 1mg
    • Potassium: 67mg

    Categories

    Dessert recipes
    Ice cream recipes
    Ice cream recipes
    Summer dessert recipes
    Frozen dessert recipes