White Chocolate and Raspberry Ice Cream

Rating: 5 stars
7 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A very rich and yummy ice cream made with a custard base.

By pelicangal

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Recipe Summary

prep:
10 mins
cook:
20 mins
additional:
3 hrs
total:
3 hrs 30 mins
Servings:
12
Yield:
12 servings
Nutrition Info
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Heat milk, sugar, vanilla bean and seeds, and salt in a saucepan over medium heat until warm, about 5 minutes.

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  • Whisk egg yolks and about 1 cup warm milk mixture in a bowl; stir egg mixture into 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 and stir in heavy cream and vanilla extract. Cover and refrigerate until chilled.

  • Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency.

  • 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 the seeds; discard seeds.

  • Gently swirl raspberries into the soft ice cream creating ribbons of raspberries. Transfer ice cream to a one- or two-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.

Nutrition Facts

Per Serving:
344 calories; protein 4.3g; carbohydrates 29.3g; fat 23.8g; cholesterol 145.7mg; sodium 59.7mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Cooking in Tanzania
Rating: 5 stars
08/21/2013
We loved this ice cream. We have tried about 3 other recipes for ice cream. Because the eggs here are not refrigerated it was important for me to find a recipe that cooked the egg. The consistency was just like store bought ice cream. The first time I made it I cut the sugar to 1/2 cup and it was still yummy but I will add the full amount in the future. White chocolate chips are non-existent here and bars are too expensive so we didn't use any. Plus it probably would have been really sweet for our taste. I didn't want to mess with scraping the vanilla bean so we just put the vanilla in at the end. We thought the raspberry handling was lots of work so the 2nd time we just heated the raspberries and poured them in seeds and all. Yummy yummy makes me yearn for haagen daaz being so far from home. We also just put it in the freezer as we don't have an electric ice cream maker. It's thick enough that things don't separate while setting up in the freezer. Read More
Helpful
(6)
7 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Cooking in Tanzania
Rating: 5 stars
08/21/2013
We loved this ice cream. We have tried about 3 other recipes for ice cream. Because the eggs here are not refrigerated it was important for me to find a recipe that cooked the egg. The consistency was just like store bought ice cream. The first time I made it I cut the sugar to 1/2 cup and it was still yummy but I will add the full amount in the future. White chocolate chips are non-existent here and bars are too expensive so we didn't use any. Plus it probably would have been really sweet for our taste. I didn't want to mess with scraping the vanilla bean so we just put the vanilla in at the end. We thought the raspberry handling was lots of work so the 2nd time we just heated the raspberries and poured them in seeds and all. Yummy yummy makes me yearn for haagen daaz being so far from home. We also just put it in the freezer as we don't have an electric ice cream maker. It's thick enough that things don't separate while setting up in the freezer. Read More
Helpful
(6)
Kimberly
Rating: 5 stars
05/21/2013
This was a creamy as I had hoped it would be.some custard recipes take on an eggy taste but not this one I am impressed and will be making this one again and again over the summer. I added white chocolate chunks and chopped macadamia nuts at the end when you add the raspberries. those little added treats of goodness made this ice cream even more delicious. Read More
Helpful
(5)
Linda
Rating: 5 stars
03/12/2015
OUTSTANDING!!!! My family all loved this recipe. Followed it to and didn't make any changes. I have made ice cream before and this is so far the best!!! Read More
Helpful
(1)
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Sweetslover
Rating: 5 stars
09/04/2014
This is OUTSTANDING! If you love white chocolate as I do. My husband loved it and he's not a vanilla nor white chocolate lover. I have several recipes of my own for vanilla ice cream that do not require cooking. I've never 'cooked' an ice cream (too much trouble for me..:). Well this one is worth it! Didn't have any whole milk on hand so I used Half & Half. My vanilla beans are small couldn't get much out of 1 so I used 2. Other-wise made as directed. Yes it was a bit of a hassle with the raspberries but so worth it. I ended up adding the raspberries at the end (using a Cuisinart Ice Cream Maker which I love BTW) and let it run for another 5-8 mins. or so and it came out mixed into the ice cream not swirled. Fantastic! I'll definitely be making again & again (as diet permits..:) Read More
Helpful
(1)
Dave & Bee
Rating: 5 stars
05/22/2017
YUMMY!!! Took me back to my childhood delicious ice cream. Read More
ConkyJoe
Rating: 5 stars
08/06/2017
Made this for a get together and they were all over this. Disappeared quickly. The white chocolate makes this very rich. A true epicurean will find this shamefully wicked but suffer no guilt. Makes 1.5 quarts. Read More
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