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Ingredients
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Base
Raspberry Swirl
Method
Base Preparation
- 1
Make the Base Mixture
In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, vanilla extract, and salt. Heat over medium heat, stirring occasionally until the sugar is fully dissolved and the mixture is hot but not boiling.
- 2
Melt the White Chocolate
Remove the saucepan from the heat and add the white chocolate chips. Stir until the chips are fully melted and the mixture is smooth. Allow it to cool to room temperature.
Raspberry Swirl Preparation
- 3
Prepare the Raspberry Mixture
In a small saucepan, combine the fresh raspberries, granulated sugar, and lemon juice. Cook over medium heat for about 5-7 minutes, stirring occasionally until the raspberries break down and the mixture becomes syrupy. Remove from heat and let cool.
Combining and Freezing
- 4
Combine and Freeze
In a large bowl, combine the cooled white chocolate base and the raspberry mixture. Swirl them gently to create a marbled effect. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
- 5
Freeze to Firm
Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm. Serve in bowls or cones and enjoy your White Chocolate Raspberry ice cream!
