White chocolate & raspberry ice-cream
Indulge in a creamy, decadent dessert with our White Chocolate & Raspberry Ice-Cream recipe. Made with a perfect blend of silky white chocolate, fresh raspberries, and a rich custard base, this delightfully sweet and fruity ice cream is the ultimate treat for any occasion.
- 31 May 2024
- Cook time 25 min
- Prep time 10 min
- 4 Servings
- 6 Ingredients
Indulge in the rich and refreshing taste of homemade white chocolate and raspberry ice-cream. This delightful dessert combines the creamy sweetness of white chocolate with the tangy zest of fresh raspberries, making it the perfect treat for any occasion.
Ingredients:
Instructions:
- In a medium saucepan, combine the 1% milk and heavy whipping cream. Heat the mixture over medium heat until it just begins to simmer. Do not let it boil.
2. Make the Custard:
- While the milk and cream are heating, whisk the egg yolks and sugar together in a separate bowl until the mixture is pale and slightly thickened.
- Gradually pour the hot milk and cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling. Once well mixed, return the mixture to the saucepan.
- Cook the mixture over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula. Continue to cook until the mixture thickens and coats the back of the spoon (this is known as "nape"). The custard should reach a temperature of about 170-175°F (77-80°C). Do not let it boil.
- Once the custard is thickened, remove it from the heat and add the finely chopped white chocolate. Stir until the chocolate is completely melted and the mixture is smooth.
- Pour the custard through a fine-mesh sieve into a clean bowl to remove any lumps or bits of cooked egg. Allow the custard to cool to room temperature, stirring occasionally.
- Cover the custard with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until completely chilled.
- While the custard is chilling, prepare the raspberries by mashing them lightly with a fork in a small bowl. If you prefer a smoother texture, you can strain out the seeds using a fine-mesh sieve.
- Once the custard is thoroughly chilled, pour it into your ice cream maker and churn according to the manufacturer's instructions. When the ice cream reaches a texture nearing soft-serve consistency, add the mashed raspberries.
- Transfer the ice cream to an airtight container, spreading it evenly. Press a piece of plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming. Seal the container with its lid.
- Freeze for at least 4-6 hours or until firm.
- When ready to serve, let the ice cream sit at room temperature for a few minutes to soften slightly for easier scooping. Scoop into bowls or cones and enjoy your homemade white chocolate and raspberry ice cream!
Tips:
- Ensure your ice-cream mixture is cold before placing it in the ice-cream maker for a smoother texture.
- To avoid ice crystals, try to minimize the amount of air introduced into the mixture while stirring.
- Feel free to experiment with the proportions of white chocolate and raspberries to suit your taste preferences.
- For a refreshing twist, add a splash of raspberry liqueur to the mixture before churning.
- Store the ice-cream in an airtight container to prevent it from absorbing other odors in your freezer.
Creating your own white chocolate and raspberry ice-cream at home is easier than you might think. By following these straightforward steps and tips, you can enjoy a deliciously creamy and fruity dessert that's sure to impress your family and friends. Enjoy every spoonful of this homemade delight!
| Nutrition Facts | |
|---|---|
| Serving Size | 290 grams |
| Energy | |
| Calories 680kcal | 27% |
| Protein | |
| Protein 12g | 8% |
| Carbohydrates | |
| Carbohydrates 44g | 13% |
| Fiber 2.52g | 7% |
| Sugar 40g | 42% |
| Fat | |
| Fat 50g | 61% |
| Saturated 30g | 103% |
| Cholesterol 340mg | - |
| Vitamins | |
| Vitamin A 490ug | 55% |
| Choline 220mg | 40% |
| Vitamin B1 0.15mg | 12% |
| Vitamin B2 0.52mg | 40% |
| Vitamin B3 0.71mg | 4% |
| Vitamin B6 0.20mg | 12% |
| Vitamin B9 45ug | 12% |
| Vitamin B12 1.34ug | 56% |
| Vitamin C 11mg | 12% |
| Vitamin E 2.75mg | 18% |
| Vitamin K 10ug | 8% |
| Minerals | |
| Calcium, Ca 290mg | 23% |
| Copper, Cu 0.09mg | 0% |
| Iron, Fe 1.03mg | 9% |
| Magnesium, Mg 30mg | 7% |
| Phosphorus, P 310mg | 25% |
| Potassium, K 430mg | 13% |
| Selenium, Se 18ug | 33% |
| Sodium, Na 110mg | 7% |
| Zinc, Zn 1.56mg | 14% |
| Water | |
| Water 170g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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