2 cupsHeavy cream
1 cupWhole milk
8 ozWhite chocolate
- First, make the raspberry jam. Start by smashing up the raspberries in a bowl.
- Put the smashed berries into a pot and heat until they're boiling.
- Add the sugar and lemon and stir it frequently as it comes back to a boil.
- Cook it until you've reduced it down however liquidy you want it. It should hold together decently since it'll be layered with the ice cream later.
- Make sure it's cold before using it in your ice cream.
- Finely chop the white chocolate and put it in a large bowl.
- Prepare a separate large bowl filled with ice water with a smaller bowl sitting in the water. This will be used to cool the cooked custard later.
- Heat up the milk, sugar, and salt in a medium saucepan and heat over low to medium heat.
- Whisk together the egg yolks in a separate bowl. Once steam is coming off of the heated milk mixture in the saucepan, pour a splash into the egg mixture while whisking it continuously.
- Continue to add small amounts of the hot liquid to the eggs while whisking until you've added all of it into the separate bowl.
- Pour the combined mixture back into the saucepan and set over low to medium heat. Stir continuously with a rubber spatula or wooden spoon.
- After stirring for several minutes the custard will start to thicken. Once you can pick up the spatula or spoon and the custard sticks to it, hold it horizontally and run your finger through the custard. If it leaves a trail that stays, your custard is ready.
- Take it off the heat and strain the custard into the bowl of white chocolate. Stir until all the chocolate is melted. Stir in the heavy cream. Set it over the ice bath and stir until it has cooled even more.
- Place the custard in an airtight container and let the it cool completely in the fridge (this is important people!) for at least 4 hours, but preferably overnight.
- Once the custard is ready, churn it according to your ice cream maker's instructions until it's the consistency of soft servce. When it's done and you transfer the ice cream to its container(s), layer it with globs of the raspberry jam in a ratio that feels right to you. You want to end up with swirls of raspberry in each scoop. You can eat it right away for a softer texture, or freeze it for later. Share this recipe