A rich and creamy white chocolate ice cream with a sticky raspberry ripple.
Recipe for White Chocolate and Raspberry Ripple Ice Cream by Anisa Sabet for The Macadames.
A few years ago I campervanned around Europe and spent a glorious 6 weeks in Italy. We made our way across the country stopping in all the major haunts, drinking Aperol Spritz’, inhaling pasta and eating all the gelati. It was truly heaven. To document my foodie travels, I wrote a post about the best gelato in Italy (no kidding guys, I tried over 100!). It was such a fun time scurrying around towns in search of the best gelato in the land.
This trip sparked my obsession with ice cream even more, and since coming home have spent a lot of time making it. I even wrote a healthy e cookbook with lots of recipes for homemade dairy free and sugar free ice creams. Although since, I have slowly gravitated towards more traditional forms of egg based ice cream, like today’s recipe. The flavour combo is a simple one and inspired by one of the flavours I tried in Florence and is the perfect combination of creamy and sweet.
It was the perfect recipe to shoot for the beautiful Ori range by Bison. The squared bowl fine bone china are lovely to use as ice cream or dessert bowls. What do you think? I hope you enjoy this recipe and i’d love to know what you think.
Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.
Recipe adapted from here.
Ingredients (makes 2L):
For the ice cream:
- 200g white chocolate, chopped
- 2 cups whole milk
- 1 & 1/4 cups pure cream
- 6 egg yolks
- 1 cup caster sugar
- Pinch sea salt
- 1 teaspoon vanilla extract
For the raspberry ripple:
- 2 cups frozen or fresh raspberries
- 1/4 cup sugar
- 1/4 cup water
1. To make the ice cream: Melt the white chocolate in a glass bowl placed over a small saucepan of boiling water (don’t let the water touch the bowl) and set aside. Heat the milk and cream in the saucepan until just simmering. Allow to temper for 10 minutes. Meanwhile beat the egg yolks and sugar until smooth. Slowly ladle the milk mixture over the eggs until all the milk is finished.
2. Pour the mixture back into the saucepan and cook on a very low heat until thickened. Add the vanilla, salt and white chocolate. Pour into a container and allow to fully cool.
3. To make the raspberry: Meanwhile, in a small saucepan boil the raspberries, sugar and water until thickened and slightly jammy. You want it to be relatively runny to enable you to swirl into the ice cream. Set aside.
4. Pour the ice cream mixture into your ice cream maker and follow manufacturers instructions. I find 30-40 minutes is the perfect time for most batches. You’ll need to keep an eye on it to make sure it doesn’t over churn. It should be a frozen creamy texture but not solid. When almost finished, pour in the raspberry sauce and allow the machine to ripple it through.
5. Transfer to a freezer safe container and pop into the freezer to set. Leave for at least 3-5 hours but overnight is ok too. If you freeze overnight, you should get it out at least 10 minutes before you want to serve.
Like this recipe? Yum it on Yummly.
For another similar recipe, try my spiced ice cream affogatto.
Anisa – The Macadames. xx