steps to prepare award winning White chocolate & raspberry ice-cream

How’s it going? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, White chocolate & raspberry ice-cream. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

White chocolate & raspberry ice-cream is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. White chocolate & raspberry ice-cream is something that I’ve loved my entire life.

Table of Contents


  • 435ml (1 3/4 cups) milk
  • 310ml (1 1/4 cups) thickened cream
  • 5 egg yolks
  • 140g (2/3 cup) caster sugar
  • 150g chopped white chocolate
  • 200g raspberries and
  • 2 tablespoons caster sugar


  • Step 1
    Chill a 1.25L (5-cup) capacity metal loaf pan in the freezer. Place milk and cream in a saucepan. Bring milk mixture to a simmer in a saucepan. Pour over white chocolate in a heatproof bowl. Set aside for 5 minutes. Stir until smooth.
  • Step 2
    Use a balloon whisk to beat egg yolks and sugar in a bowl until thick and pale, and a ribbon trail forms when the whisk is lifted. This traps air into the mixture, giving the ice-cream a light texture. Whisk in the cream mixture.
  • Step 3
    Pour into a clean saucepan. Cook over low heat, stirring constantly with a flat-edged wooden spoon, for 20 minutes or until custard coats the back of the spoon and leaves a trail when you run your finger through it.
  • Step 4
    Transfer the mixture to a medium heatproof bowl. Cover the surface of the custard with plastic wrap to prevent a skin forming. Set aside for 30 minutes to cool. Place in the fridge for 2 hours to chill.
  • Step 5
    Pour the custard into the chilled loaf pan. Cover with foil and place in the freezer for 6 hours or until it’s almost set. Use a metal spoon to roughly break up the ice-cream. Transfer the ice-cream to a large bowl.
  • Step 6
    Combine 200g raspberries and 2 tablespoons sugar in a bowl. Set aside, stirring occasionally, for 1 hour to macerate. Use a stick blender to blend until almost smooth. Strain through a fine sieve into a jug. Discard seeds.
  • Step 7
    Use an electric beater to beat for 3 minutes or until smooth and pale. This breaks up the ice crystals and gives the ice-cream a smooth texture. After beating the half-frozen ice-cream, pour half of it into the loaf pan. Spoon half the raspberry puree on top. Use a knife to swirl.
  • Step 8
    Repeat with remaining ice-cream and puree, then cover with foil and freeze for 4 hours or until firm.

So that’s going to wrap it up for this exceptional food White chocolate & raspberry ice-cream recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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