How to Make Raspberry White Chocolate Delight Ice Cream

Ingredients:

·         1 cup fresh raspberries

·         1 tablespoon lemon juice

·         1/4 cup granulated sugar

·         8 ounces white chocolate, chopped

·         2 cups heavy cream

·         1 cup whole milk

·         3/4 cup granulated sugar

·         4 large egg yolks

·         1 teaspoon vanilla extract

Instructions:

·         In a small saucepan, combine the fresh raspberries, lemon juice, and 1/4 cup of granulated sugar. Cook over medium heat, stirring occasionally, until the raspberries break down and become a thick sauce. Remove from heat and let it cool completely.

·         Melt the white chocolate in a microwave-safe bowl or using a double boiler. Stir until smooth and set aside to cool slightly.

·         In a saucepan, heat the heavy cream, milk, and remaining 3/4 cup of granulated sugar over medium heat until it begins to steam, but not boil.

·         In a separate bowl, whisk the egg yolks until smooth. Slowly pour about 1 cup of the heated cream mixture into the egg yolks, whisking constantly to temper the yolks.

·         Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture, stirring well. Cook the mixture over low heat, stirring constantly, until it thickens and coats the back of a spoon. This should take about 5-7 minutes.

·         Remove the custard mixture from heat and stir in the melted white chocolate and vanilla extract until well combined. Let the mixture cool to room temperature.

·         Once the custard is cooled, stir in the raspberry sauce, leaving some swirls for a marbled effect. Be careful not to overmix.

·         Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

·         Transfer the ice cream to a lidded container, layering it with additional spoonfuls of the raspberry sauce as desired. Swirl the sauce gently with a spoon or spatula to create a marbled effect.

·         Cover the container and freeze the ice cream for at least 4-6 hours, or until firm.

·         Once the ice cream has fully frozen, scoop it into bowls or cones and serve.

·         Enjoy the creamy and delightful Raspberry White Chocolate Ice Cream!