White Chocolate And Raspberry Ice Cream

This White Chocolate and Raspberry Ice Cream is a match made in heaven, marrying the sweetness of white chocolate with the tartness of fresh raspberries. The creamy texture and velvety smoothness will transport you to a world of pure bliss, making it the perfect treat for warm weather or anytime you need a sweet escape.

Ready Time

3 hrs 40 mins

Yields

10 servings

Ingredients

500ml heavy cream
250ml whole milk
150g granulated sugar
150g white chocolate chips
1 tsp vanilla extract
250g fresh raspberries

Instructions

Combine the heavy cream, whole milk, and granulated sugar in a medium saucepan and whisk until the sugar is fully dissolved.

Place the saucepan over medium heat and cook, stirring occasionally, until the mixture reaches 170°F to 180°F.

Remove the saucepan from the heat and stir in the white chocolate chips until they’re fully melted and the mixture is smooth.

Stir in the vanilla extract.

Let the mixture cool to room temperature, then cover and refrigerate it for at least 2 hours or overnight.

Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions.

While the ice cream is churning, mash the fresh raspberries with a fork in a bowl until they’re well crushed.

Once the ice cream is almost fully churned, add the crushed raspberries and continue to churn until they’re fully incorporated.

Transfer the ice cream to an airtight container and cover it with plastic wrap or aluminum foil.

Place it in the freezer to harden for at least 2 hours.

Once the ice cream has hardened, scoop it into cones or bowls and serve immediately.

You should get around 10 servings.

Notes

For the best results, make sure to use high-quality white chocolate chips that will melt smoothly and give the ice cream a creamy texture.

When melting the white chocolate, be patient and stir constantly to prevent it from seizing up.

You’ll need to adjust the amount of raspberries depending on how intense you like the flavor.

If you prefer a stronger raspberry taste, add more than 250g, but be careful not to overpower the white chocolate.

If you don’t have an ice cream maker, you can also place the chilled mixture in a 9×13 inch baking dish and freeze it for about 2 hours, stirring every 30 minutes until the desired consistency is reached.

This will take around 4-5 hours in total.

To ensure the ice cream stays fresh, transfer any leftovers to an airtight container and store it in the freezer for up to 5 days.

Let it thaw at room temperature for a few minutes before serving again.

Remember to temper the ice cream before serving, as it will be quite firm straight from the freezer.

This will make it easier to scoop and give it a better texture.