Jun 24, 2010

White Chocolate Raspberry Swirl Ice cream

One of my favorite types of ice cream is white chocolate raspberry swirl – with chocolate chunks.  As you might remember – I have a thing for ice cream with fruit and chocolate – as I professed in my chocolate dipped strawberry ice cream post.  This ice cream was no exception – it is a combination of three different recipes all found within The Perfect Scoop.  I definitely will be trying this one again soon! 


white chocolate ice cream:

  • 8 oz. white chocolate
  • 1 cup whole milk
  • 2/3 cup sugar
  • pinch of salt
  • 5 large egg yolks
  • 2 cups heavy cream

raspberry swirl:

  • 1 1/2 cups of raspberries, fresh or frozen
  • 3 tbsp. sugar
  • 1 tbsp. vodka

chocolate stracciatella:

  • 5 oz. bittersweet chocolate


1. Combine raspberries, sugar and vodka in a bowl and mash with a fork to combine.  Refrigerate an hour or overnight before churning the ice cream. 

2. Put the white chocolate in a large bowl with a mesh strainer on top.

3. Warm the milk, sugar and salt in a medium saucepan.

4. In a separate medium bowl, whisk the egg yolks.  Slowly pour the warm milk into the yolks, whisking constantly, then scrape back into the saucepan.

5. Stir mixture constantly over medium heat until the mixture thickens and coats the back of a spatula. 

6. Pour custard through a strainer over the white chocolate and stir until chocolate completely melts.  

7. Chill mixture in the refrigerator then churn according to the manufacturers instructions.

8. Just before the mixture is done churning – melt the bittersweet chocolate in a bowl in the microwave. 

9.  Into the container you are going to freeze, layer the ice cream, half the raspberry sauce and drizzle half of the melted chocolate on top.  Then repeat.  Freeze until firm.

Source: adapted from The Perfect Scoop by David Lebovitz

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1 comment:

  1. this is absolutely amazing.
    Christine and I LOVE ice cream, and she makes it amazing.