Description
A very rich and yummy ice cream made with a custard base.
Ingredients
- 1 cup whole milk
- ¾ cup white sugar
- 1 vanilla bean, slit lengthwise, seeds scraped
- 1 pinch salt
- 5 egg yolks
- 1 (8 ounce) package white chocolate chips
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 1 (12 ounce) package frozen raspberries
Instructions
- Heat milk
- sugar
- vanilla bean and seeds
- and salt in a saucepan over medium heat until warm
- about 5 minutes.
- Whisk egg yolks and about 1 cup warm milk mixture in a bowl; stir egg mixture into a saucepan. Continue to cook and stir until custard thickens enough to coat the back of a spoon
- 5 to 7 minutes. Remove vanilla bean.
- Stir white chocolate chips into custard until melted. Pour custard into a large bowl; stir in heavy cream and vanilla extract. Cover and refrigerate until chilled.
- Pour chilled mixture into an ice cream maker and freeze according to the manufacturer\’s directions until it reaches “soft-serve” consistency. Place ice cream in the freezer while you cook raspberries.
- Heat raspberries in a saucepan over medium heat until raspberries begin to fall apart
- 7 to 10 minutes. Press raspberries through a sieve over a bowl to remove seeds; discard seeds.
- Gently swirl raspberries into soft ice cream
- creating ribbons of raspberries. Transfer ice cream to a 1- or 2-quart lidded plastic container; cover surface with plastic wrap and seal. For best results
- ice cream should ripen in the freezer for at least 2 hours or overnight.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 3 hrs 30 mins
Servings: 12