White Chocolate Raspberry Ripple Ice Cream
Indulge in the perfect balance of sweetness and tartness with this luscious White Chocolate Raspberry Ripple Ice Cream. Luxuriously creamy with a rich white chocolate custard base, this homemade ice cream is elevated by a vibrant raspberry sauce swirled throughout, creating a stunning ripple effect. Fresh raspberries lend a tangy kick, beautifully complementing the silky sweetness of white chocolate. Made with real egg yolks for a decadently smooth texture, this recipe is a true showstopper for dessert lovers. Whether served in a cone, a bowl, or adorned with fresh berries, this frozen treat is summer indulgence at its finest. Plus, with simple ingredients and easy-to-follow steps, you'll craft gourmet-level ice cream right in your kitchen!
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Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cup Granulated sugar
- 4 oz White chocolate
- 5 large Egg yolks
- 1 tsp Vanilla extract
- 1 cup Fresh raspberries
- 2 tbsp Powdered sugar
- 1 tsp Lemon juice
Directions
Step 1
In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling (around 175°F).
Step 2
Remove the saucepan from the heat and add the white chocolate. Stir until the chocolate has completely melted and the mixture is smooth.
Step 3
In a separate bowl, whisk the egg yolks until they are pale and lightly thickened.
Step 4
Slowly pour about 1/2 cup of the hot cream mixture into the egg yolks while whisking constantly to temper the eggs.
Step 5
Pour the tempered egg mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens slightly and coats the back of the spoon (around 170-175°F). Do not let it boil.
Step 6
Remove from heat and stir in the vanilla extract. Strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps. Let it cool to room temperature, then cover and chill in the refrigerator for at least 4 hours or overnight.
Step 7
In a small saucepan, combine the raspberries, powdered sugar, and lemon juice. Cook over low heat, stirring and mashing the raspberries with the back of a spoon until they release their juices and form a sauce (around 5-7 minutes).
Step 8
Strain the raspberry sauce through a fine-mesh sieve to remove the seeds. Let it cool completely.
Step 9
Once the custard is fully chilled, churn it in an ice cream maker according to the manufacturer's instructions.
Step 10
When the ice cream is almost fully churned, transfer it to a freezer-safe container in layers, alternating with drizzles of the raspberry sauce to create a ripple effect. Use a knife or skewer to gently swirl the sauce into the ice cream.
Step 11
Cover the container and freeze the ice cream for at least 2-4 hours, or until firm.
Step 12
Scoop and serve the White Chocolate Raspberry Ripple Ice Cream and enjoy!
Nutrition Facts
| Serving size | (1219.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3341.9 |
| Total Fat 227.9g | 0% |
| Saturated Fat 130.4g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 1455.6mg | 0% |
| Sodium 372.2mg | 0% |
| Total Carbohydrate 261.8g | 0% |
| Dietary Fiber 8.0g | 0% |
| Total Sugars 249.9g | |
| Protein 29.7g | 0% |
| Vitamin D 198.9IU | 0% |
| Calcium 672.3mg | 0% |
| Iron 3.4mg | 0% |
| Potassium 983.3mg | 0% |
Source of Calories