I know, I know. Here it is, more than a week into November, and instead of sharing recipes for turkey, stuffing or veggies sides, I’ve got ice cream for you. What can I say, we’re in the midst of a random November warm spell here (60’s and sunny all week!) and since I made this ice cream about 2 months ago, I wanted to post it before it was forever lost to the mess that is my drafts folder. I will get to a few Thanksgiving recipes next week in case you’re looking for ideas, but in the meantime, maybe you could use some ice cream to go along with all of the pies that are sure to grace your dessert table on turkey day? 🙂
White chocolate gets a bad rap – chocolate fans argue it’s not “real” chocolate because it doesn’t contain cocoa solids, but you won’t find me shunning something that tastes this good. It’s not something I crave often, but every once in a while I’ll have a piece and remember how much I enjoy it (Shane and I put a serious dent in the fun size Cookies and Cream Hershey bars we bought for Halloween, love those!). With all the chocolate ice cream recipes out there, I figured why not white chocolate?
The recipe comes from David’s Lebovitz’s Perfect Scoop, and like all of his ice cream recipes, this one is a winner. It’s smooth and creamy and oh so white chocolatey. Mine looks more yellow than white because I used Trader Joe’s white chocolate, which has a ton of cocoa butter. The raspberry swirl is completely optional, of course. I happened to have some to use up when I made the ice cream, and since I love raspberries in combination with chocolate, it was an easy decision. (If raspberries aren’t in season, feel free to use frozen ones.) The raspberries do get a little icy, but the vodka keeps them from freezing completely solid. If you skip the swirl, I really do think this ice cream would be a fun change of pace from just plain vanilla for topping pies and other desserts this holiday season!
Raspberry Swirl White Chocolate Ice Cream
from The Perfect Scoop by David Lebovitz
1 1/2 cups raspberries, fresh or frozen
3 tablespoons sugar
1 tablespoon vodka
8 oz white chocolate, finely chopped
1 cup whole milk
2/3 cup sugar
5 large egg yolks
2 cups heavy cream
To make the raspberry swirl: Combine all of the ingredients 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: 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 (overnight is good). Freeze in your ice cream maker according to the manufacturer’s instructions. As you transfer the ice cream to an airtight container, layer it with spoonfuls of the chilled raspberry mixture. Store in your freezer.