Best 4 White Chocolate Raspberry Ice Cream Recipes

RASPBERRY WHITE CHOCOLATE ICE CREAM

Steps:

• Whip the cream until stiff peaks form.
• Melt 4 ounces of white chocolate using the microwave at 10 second intervals. Chop 4 ounces of white chocolate into pieces.
• Fold together sweetened condensed milk and melted white chocolate. Add the white chocolate chunks. In a separate bowl stir together the raspberry jam and warm water until smooth.
• Spoon one third of the whipped cream mixture into a 2 quart bowl or ice cream container. Drizzle on one third of the raspberry jam followed by one third of the condensed milk white chocolate mixture. Repeat the layers two more times then gently swirl with a knife.
• Cover tightly with plastic wrap and freeze for at least 6 hours.

WHITE CHOCOLATE AND RASPBERRY ICE CREAM

Steps:

• 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 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.
• Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency.
• 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.
• 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.

WHITE CHOCOLATE RASPBERRY RIPPLE ICE CREAM

Steps:

• To prepare the Sauce: Press the raspberries and their syrup through a sieve into a saucepan.
• Add the corn syrup, lemon juice, and cornstarch mixture.
• (If using preserves, omit the cornstarch mixture, but add the water.) Bring to a boil, stirring often, then simmer for 1-2 minutes.
• Pour into a bowl and cool, then chill For the Ice Cream: In a saucepan, combine the milk and 1 cup of the cream and bring to a boil.
• Beat the yolks and the sugar in a bowl with a hand-held electric mixture for 2-3 minutes, until thick and creamy.
• Gradually pour the hot milk mixture over the yolks and return to the pan.
• Cook over medium heat until the custard coats the back of a wooden spoon, stirring constantly Remove the pan from the heat and stir in the white chocolate until melted and smooth.
• Pour the remaining cream into a large bowl.
• Strain in the hot custard, mix well, then stir in the vanilla.
• Cool, then transfer the custard to an ice-cream maker and freeze it according to the manufactor's instructions When the mixture is frozen, but still soft, transfer 1/3 of the ice cream into a freezerproof bowl.
• Set half the raspberry sauce aside.
• Spoon a third of the remaining sauce over the ice cream.
• Cover with another 1/3 over the ice cream and then more sauce.
• Repeat.
• With a knife or spoon, lightly marble the mixture.
• Cover and freeze.
• Let the ice cream soften for 15 minutes before serving with the remaining sauce.

WHITE CHOCOLATE RASPBERRY RIPPLE ICE CREAM

Steps:

• 1. PREPARE THE SAUCE: Press the raspberries and their syrup through a sieve into a saucepan. Add the corn syrup, lemon juice and cornstarch mixture. Bring to a boil, stirring often, then simmer for 1 to 2 minutes. Pour into a bowl and cool, then chill.
• 2. In a large saucepan, combine the milk and 1 cup of the cream and bring to a boil. In a bowl, beat the egg yolks and sugar with a hand-held mixer for 2 to 3 minutes until thick and creamy. Gradually pour the hot milk mixture over the yolks, then return to the pan. Cook over medium heat until the custard coats the back of a wooden spoon, stirring constantly.
• 3. Remove the pan from the heat and stir in the white chocolate until melted and smooth. Pour the remaining cream into a large bowl. Strain in the hot custard, mix well, then stir in the vanilla extract. Cool, then transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions.
• 4. When the mixture is frozen, but still soft, transfer 1/3 of the ice cream to a freezerproof bowl. Set 1/2 the raspberry sauce aside. Spoon a third of the remainder over the ice cream. Cover with another third of the ice cream and more sauce. Repeat. With a knife or spoon, lightly marble the mixture. Cover and freeze. Allow the ice cream to soften for 15 minutes before serving with the remaining raspberry sauce.
• 5. * If you like, you can substitute a 10 oz jar of reduced-sugar raspberry preserves or jam for the frozen raspberries. If using the preserves, omit the 1 T. cornstarch, but still add the 1 T. water when making the sauce.