The recipe comes from David’s Lebovitz’s Perfect Scoop, and like all of his ice cream recipes, this one is a winner. It’s smooth and creamy and oh so white chocolatey. Mine looks more yellow than white because I used Trader Joe’s white chocolate, which has a ton of cocoa butter. The raspberry swirl is completely optional, of course. I happened to have some to use up when I made the ice cream, and since I love raspberries in combination with chocolate, it was an easy decision. (If raspberries aren’t in season, feel free to use frozen ones.) The raspberries do get a little icy, but the vodka keeps them from freezing completely solid. If you skip the swirl, I really do think this ice cream would be a fun change of pace from just plain vanilla for topping pies and other desserts this holiday season!
By Tracey
Raspberry Swirl White Chocolate Ice Cream
from The Perfect Scoop by David Lebovitz
Ingredients:
Raspberry Swirl
- 1 1/2 cups raspberries, fresh or frozen
- 3 tablespoons sugar
- 1 tablespoon vodka
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
Directions:
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 while you make the ice cream.
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 thoroughly chilled (overnight is good). 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.
