Oh, yes...you read that title correctly! It all started last week when we stopped for ice cream after our sweaty afternoon hike. As I perused the ice cream choices my eyes fell upon an intriguing flavour called "Black Raspberry Thunder". In description read "white chocolate ice cream with black raspberry marble & white chocolate chunks". Game on!
Seriously the best ice cream I've ever eaten! I knew right then and there that I had to try and replicate it at home. I immediately Googled white chocolate ice cream and among the many that popped up found 2 that I knew I could combine to get the results I wanted. I busted out the ice cream maker and got to work!
White Chocolate Raspberry Ice Cream
8 oz white chocolate, finely chopped (I used a bag of white chocolate chips)
1 cup whole milk
2/3 cup sugar
5 large egg yolks
2 cups heavy cream
1/2 cup white chocolate chips
1 1/2 cups raspberries, fresh or frozen
2 tablespoons sugar
To make the raspberry swirl;
Combine raspberries and sugar in a bowl (if you're using frozen berries, let them thaw slightly first) and mash together with a fork until juicy but still with chunks of raspberries. Chill in your refrigerator while you make the ice cream.
To make the ice cream;
To make the ice cream: Add the chocolate to a large heatproof bowl, and set a mesh strainer on top of the bowl. Set aside.
Combine the milk, sugar and salt in a medium saucepan and heat just until warm.
Meanwhile, whisk the egg yolks in a heatproof bowl. Slowly add the warm milk mixture to the egg yolks, whisking constantly. Pour back into the saucepan and set over medium heat. Stir constantly until the mixture thickens enough to coat the back of a wooden spoon (about 170-175 F on an instant read thermometer). Pour through the strainer into the bowl with the white chocolate and stir until the chocolate is melted and smooth. Mix in the heavy cream.
Cover and refrigerate until thoroughly chilled (I left mine in the fridge for 6hrs). Pour chilled ice cream mixture into the freezer bowl of your ice cream maker and mix until thickened, about 20 to 25 minutes. In the last 5 minutes of mixing, add raspberries and the 1/2 cup of white chocolate chips. Transfer to a freezer safe tupperware and freeze until firm. (Mine was in the freezer overnight before it had a nice "hard" ice cream consistency.) ENJOY!!
This turned out absolutely delicious! The whole family loved it, as well as my Mother in law who was a taste tester. Just look how pretty it is!
It's not exactly like the original version; I didn't have black raspberries, but it's just as good. AND, I know just what's in it....all natural ingredients, no "fake" stuff. I'm so happy I decided to give it a whirl!
What is your all time favourite ice cream flavour? Have you ever tried to replicate it?
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Bye for now!!