Creamy White Chocolate Raspberry Ripple Ice Cream Recipe
Description
Imagine indulging in a delightful bowl of creamy White Chocolate Raspberry Ripple Ice Cream that transports you straight to summer bliss with every spoonful. This luxurious treat boasts a harmonious balance of sweet, creamy white chocolate and tart, luscious raspberries, creating a symphony of flavors that tantalize your taste buds. The last time I whipped up this delectable dessert, I couldn’t resist devouring the entire batch in a single day—once for breakfast, once for lunch, and definitely for dessert after dinner! It’s the perfect addition to any occasion, whether you’re hosting a summer soirée or simply craving a sweet escape.
Recipe Details
- Category: Frozen Desserts
- Total Time: 1 hour 15 minutes
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Servings: Approximately 4 cups
Keywords
Dessert, Raspberries, Berries, Fruit, European, Kid Friendly, Summer, Sweet, Freezer, Small Appliance, Less than 4 Hours
Ingredients
| Ingredient | Quantity |
|---|---|
| Milk | 1 cup |
| Heavy Cream | 2 cups |
| Sugar | 7 tablespoons |
| White Chocolate | 2 ounces |
| Vanilla Extract | 1 teaspoon |
| Frozen Raspberries in Light Syrup | 8 ounces |
| Corn Syrup | 1 tablespoon |
| Lemon Juice | 2 teaspoons |
| Cornstarch | 1 tablespoon |
| Water | 1 tablespoon |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 959 |
| Total Fat | 71.7 g |
| Saturated Fat | 42.4 g |
| Cholesterol | 474 mg |
| Sodium | 140.2 mg |
| Total Carbohydrates | 70.2 g |
| Dietary Fiber | 3.3 g |
| Sugars | 56.5 g |
| Protein | 12.5 g |
Instructions
-
Prepare the Raspberry Sauce:
Begin by pressing the frozen raspberries, along with their syrup, through a fine sieve into a medium saucepan, ensuring to extract as much juice as possible while leaving behind the seeds. This process will yield a smooth, berry-rich base for the sauce. -
Combine and Cook the Sauce:
To the raspberry juice in the saucepan, add the corn syrup, lemon juice, and a mixture of cornstarch dissolved in water. If you’re using raspberry preserves instead of fresh raspberries, you can omit the cornstarch but should still add the tablespoon of water. Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring frequently to prevent sticking. Allow it to simmer for 1 to 2 minutes until it thickens slightly. Remove from heat and let it cool before chilling in the refrigerator. -
Make the Ice Cream Base:
In a separate saucepan, combine the milk and 1 cup of heavy cream, heating it over medium heat until it just reaches the boiling point. While the milk mixture is heating, take a medium bowl and beat the egg yolks and sugar together with an electric mixer for about 2 to 3 minutes until the mixture becomes thick and creamy, resembling a pale custard. -
Temper the Egg Mixture:
Once the milk mixture is hot, gradually pour it into the egg yolk mixture while whisking constantly. This step is crucial to temper the eggs, preventing them from scrambling. Return this combined mixture to the saucepan over medium heat. Cook it gently, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon—this should take about 5 to 8 minutes. -
Incorporate the White Chocolate:
Remove the saucepan from the heat and add the white chocolate, stirring until completely melted and the mixture is smooth. This will impart a rich creaminess to the ice cream base. -
Combine and Chill:
Pour the remaining heavy cream into a large mixing bowl and strain the warm custard mixture into it, ensuring to catch any bits of cooked egg that may have formed. Stir the mixture well to combine, and then add the vanilla extract. Let this mixture cool to room temperature before covering and refrigerating it for at least 2 hours or until completely chilled. -
Churn the Ice Cream:
Once your custard is chilled, transfer it to your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. -
Layering the Ice Cream and Sauce:
When the ice cream is ready, take one-third of the mixture and spoon it into a freezer-safe bowl. Drizzle a third of the cooled raspberry sauce over the ice cream layer. Repeat this process, layering another third of the ice cream on top and another third of the raspberry sauce. Finish with the last third of the ice cream and the remaining sauce. -
Marble the Mixture:
Using a knife or a spoon, gently swirl through the ice cream and sauce to create a beautiful marbled effect, being careful not to overmix, as you want those vibrant raspberry ripples to remain visible. -
Freeze and Serve:
Cover the bowl tightly with a lid or plastic wrap and place it in the freezer. Allow the ice cream to freeze completely for at least 4 hours before serving. When you’re ready to indulge, let the ice cream sit at room temperature for about 15 minutes to soften slightly for easier scooping. Serve it in bowls with the remaining raspberry sauce drizzled on top for an extra burst of flavor.
Indulging in this creamy, dreamy White Chocolate Raspberry Ripple Ice Cream is not just a dessert; it’s a delightful experience that brings a taste of summer to your kitchen all year round. Whether you enjoy it on a sunny afternoon or as a sweet treat after dinner, this homemade ice cream is sure to impress family and friends alike. So, gather your ingredients and prepare to dive into this berry bliss!
