White chocolate and raspberry ice cream from pinkpostitnote.com

Ice Cream
1 cup milk
2 large eggs
310g (12 oz) white chocolate, chopped
1 1/2 cups thickened cream
1 tsp vanilla essence

Raspberry Puree
1 cup frozen raspberries
3 tbsp. caster sugar
2 tbsp. water

Ice Cream: Add the milk to a heavy medium size saucepan and bring to a simmer.

White chocolate and raspberry ice cream from pinkpostitnote.com

Place slightly whisked eggs in a heat proof bowl and slowly add the hot milk while constantly whisking.

White chocolate and raspberry ice cream from pinkpostitnote.com
Transfer the milk-egg mixture back to the pan over medium heat and cook while constantly whisking for 1-2 minutes, until just slightly thickened. Don’t worry about it going thick-thick or it will scramble. You are just cooking it a tiny bit longer.

Remove from heat and add the chocolate and stir until melted.

White chocolate and raspberry ice cream from pinkpostitnote.com Strain into a large clean bowl.

White chocolate and raspberry ice cream from pinkpostitnote.com

Then add the cream and vanilla and combine and refrigerate until cold or overnight (make the raspberry puree before the final ice cream step).

White chocolate and raspberry ice cream from pinkpostitnote.com

Churn in an ice cream maker according to manufacturer’s instructions and transfer to a freezer container. Add 1/3 of the raspberry puree and use a skewer to swirl through the ice cream. Freeze for at least 2 hours until firm. Reserve the remaining puree to drizzle over the ice cream when serving.

Raspberry Puree: Add all ingredients to a small pan, bring to the boil, then reduce to a simmer for 5 minutes, stirring occasionally. Strain into a small clean bowl and refrigerate until ready to use.

White chocolate and raspberry ice cream from pinkpostitnote.com