White chocolate & raspberry ice-cream
This homemade white chocolate and raspberry ice cream blends creamy sweetness with tangy raspberries, creating a rich and refreshing dessert. The custard base is prepared with heated milk and cream, then churned with fresh raspberries for a delightful treat.
Cook time 25 min
Prep time 10 min
Ingredients:
1.50 cups milk (1% fat)1.50 cups heavy whipping cream
5 yolks
2 tbsp sugar
3/4 cup white chocolate
1 cup raspberries
Indulge in the rich and refreshing taste of homemade white chocolate and raspberry ice-cream. This delightful dessert combines the creamy sweetness of white chocolate with the tangy zest of fresh raspberries, making it the perfect treat for any occasion.
Instructions:
- In a medium saucepan, combine the 1% milk and heavy whipping cream. Heat the mixture over medium heat until it just begins to simmer. Do not let it boil.
2. Make the Custard:
- While the milk and cream are heating, whisk the egg yolks and sugar together in a separate bowl until the mixture is pale and slightly thickened.
- Gradually pour the hot milk and cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling. Once well mixed, return the mixture to the saucepan.
- Cook the mixture over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula. Continue to cook until the mixture thickens and coats the back of the spoon (this is known as "nape"). The custard should reach a temperature of about 170-175°F (77-80°C). Do not let it boil.
- Once the custard is thickened, remove it from the heat and add the finely chopped white chocolate. Stir until the chocolate is completely melted and the mixture is smooth.
- Pour the custard through a fine-mesh sieve into a clean bowl to remove any lumps or bits of cooked egg. Allow the custard to cool to room temperature, stirring occasionally.
- Cover the custard with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until completely chilled.
- While the custard is chilling, prepare the raspberries by mashing them lightly with a fork in a small bowl. If you prefer a smoother texture, you can strain out the seeds using a fine-mesh sieve.
- Once the custard is thoroughly chilled, pour it into your ice cream maker and churn according to the manufacturer's instructions. When the ice cream reaches a texture nearing soft-serve consistency, add the mashed raspberries.
- Transfer the ice cream to an airtight container, spreading it evenly. Press a piece of plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming. Seal the container with its lid.
- Freeze for at least 4-6 hours or until firm.
- When ready to serve, let the ice cream sit at room temperature for a few minutes to soften slightly for easier scooping. Scoop into bowls or cones and enjoy your homemade white chocolate and raspberry ice cream!
Creating your own white chocolate and raspberry ice-cream at home is easier than you might think. By following these straightforward steps and tips, you can enjoy a deliciously creamy and fruity dessert that's sure to impress your family and friends. Enjoy every spoonful of this homemade delight!
White chocolate & raspberry ice-cream FAQ:
Churn the ice cream according to your ice cream maker's instructions, typically around 20 to 30 minutes, until it reaches a soft-serve consistency.
The custard should thicken enough to coat the back of a spoon, and its temperature should reach approximately 170-175°F (77-80°C) without boiling.
Yes, you can use frozen raspberries. Thaw and lightly mash them before adding to the churned ice cream.
Transfer the ice cream into an airtight container, pressing plastic wrap against the surface to minimize ice crystal formation. It can be stored in the freezer for up to 2-3 weeks.
For a different flavor, you can substitute white chocolate with a similar amount of milk chocolate, but this will change the flavor profile of the ice cream.
Cooking Tips:
- Ensure your ice-cream mixture is cold before placing it in the ice-cream maker for a smoother texture.
- To avoid ice crystals, try to minimize the amount of air introduced into the mixture while stirring.
- Feel free to experiment with the proportions of white chocolate and raspberries to suit your taste preferences.
- For a refreshing twist, add a splash of raspberry liqueur to the mixture before churning.
- Store the ice-cream in an airtight container to prevent it from absorbing other odors in your freezer.
Nutrition Facts
4 ServingsCalories 680kcal
Protein 12g
Carbohydrates 44g
Fiber 2.52g
Sugar 40g
Fat 50g
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