White Chocolate Raspberry Ripple Ice Cream Recipes

Steps:

• 1. PREPARE THE SAUCE: Press the raspberries and their syrup through a sieve into a saucepan. Add the corn syrup, lemon juice and cornstarch mixture. Bring to a boil, stirring often, then simmer for 1 to 2 minutes. Pour into a bowl and cool, then chill.
• 2. In a large saucepan, combine the milk and 1 cup of the cream and bring to a boil. In a bowl, beat the egg yolks and sugar with a hand-held mixer for 2 to 3 minutes until thick and creamy. Gradually pour the hot milk mixture over the yolks, then return to the pan. Cook over medium heat until the custard coats the back of a wooden spoon, stirring constantly.
• 3. Remove the pan from the heat and stir in the white chocolate until melted and smooth. Pour the remaining cream into a large bowl. Strain in the hot custard, mix well, then stir in the vanilla extract. Cool, then transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions.
• 4. When the mixture is frozen, but still soft, transfer 1/3 of the ice cream to a freezerproof bowl. Set 1/2 the raspberry sauce aside. Spoon a third of the remainder over the ice cream. Cover with another third of the ice cream and more sauce. Repeat. With a knife or spoon, lightly marble the mixture. Cover and freeze. Allow the ice cream to soften for 15 minutes before serving with the remaining raspberry sauce.
• 5. * If you like, you can substitute a 10 oz jar of reduced-sugar raspberry preserves or jam for the frozen raspberries. If using the preserves, omit the 1 T. cornstarch, but still add the 1 T. water when making the sauce.

Steps:

• 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 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.

Steps:

• Add the milk to a heavy medium-size saucepan; bring to a simmer.
• Remove from the heat and slowly beat the hot milk in the the eggs in a medium mixing bowl.
• Pour the entire mixture back into the pan and put over low heat.
• Stir constantly with a whisk until the custard slightly thickens (be careful not to let the mixture boil or the eggs will scamble).
• Remove from the heat and stir in the chocolate; stir until the chocolate is melted.
• Pour the hot custard through a strainer into a large, clean bowl.
• Allow the custard to cool slightly, then stir in the cream and vanilla.
• Cover and refrigerate until cold or overnight.
• Stir the chilled mixture; freeze in 1 or 2 batches in an ice cream maker according to the manufacturer's directions.
• May eat ice cream immediately or transfer to a freezer container and freeze at least two hours for a firmer ice cream.

Steps:

• Place the raspberries and 2 tbsp of the sugar in a small pan. Cook on a medium heat until sugar dissolves. Simmer for 5 mins until thickened, then push through a sieve into a bowl and discard the seeds left in the sieve.
• Place the eggs, egg yolks and remaining sugar in a bowl. Whisk with an electric whisk to combine, then place over a pan of gently simmering water - make sure the bowl isn't actually touching the water. Beat with the electric whisk for 3-4 mins until thick and pale. Remove from heat and continue beating until cool.
• In another bowl, whisk the cream until it forms soft peaks, then gently fold into the cool egg mix until just combined. Pour the mix into a shallow container or dish that can be frozen.
• Gently swirl the raspberry coulis through, cover with cling film and freeze for at least 6 hrs. Serve scoops in bowls with sliced mango and extra raspberries, or scoop into cones and top with sprinkles for the kids.

Steps:

• To prepare the Sauce: Press the raspberries and their syrup through a sieve into a saucepan.
• Add the corn syrup, lemon juice, and cornstarch mixture.
• (If using preserves, omit the cornstarch mixture, but add the water.) Bring to a boil, stirring often, then simmer for 1-2 minutes.
• Pour into a bowl and cool, then chill For the Ice Cream: In a saucepan, combine the milk and 1 cup of the cream and bring to a boil.
• Beat the yolks and the sugar in a bowl with a hand-held electric mixture for 2-3 minutes, until thick and creamy.
• Gradually pour the hot milk mixture over the yolks and return to the pan.
• Cook over medium heat until the custard coats the back of a wooden spoon, stirring constantly Remove the pan from the heat and stir in the white chocolate until melted and smooth.
• Pour the remaining cream into a large bowl.
• Strain in the hot custard, mix well, then stir in the vanilla.
• Cool, then transfer the custard to an ice-cream maker and freeze it according to the manufactor's instructions When the mixture is frozen, but still soft, transfer 1/3 of the ice cream into a freezerproof bowl.
• Set half the raspberry sauce aside.
• Spoon a third of the remaining sauce over the ice cream.
• Cover with another 1/3 over the ice cream and then more sauce.
• Repeat.
• With a knife or spoon, lightly marble the mixture.
• Cover and freeze.
• Let the ice cream soften for 15 minutes before serving with the remaining sauce.