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What up, yo?
Oh, My Goodness! This is a super fantastic ice cream! You are gonna love it! I should mention that it has two different kinds of chocolate in it: white chocolate in the ice cream base and milk chocolate pieces. The raspberry in it brightens up the flavor so much, it’s amazing. This is a great ice cream recipe for anyone who likes chocolate and raspberries together.
To make the white chocolate ice cream base, place egg yolks and sugar in a small bowl.
In a saucepan bring sugar and half & half to a boil, stirring often.
Whisk a small amount of the boiling cream into the eggs.
Switch to a wooden spoon and stir and heat until thickened.
While the ice cream base thickens place the white chocolate chips into a medium bowl.
The ice cream base should be thick enough to coat the back of a wooden spoon and hold it’s place after you have swiped your finger through it.
Once it is thick enough pour it over the white chocolate chips and stir it until the chocolate chips have melted. Cover and refrigerate overnight.
Next, make the raspberry ripple. In a saucepan place frozen raspberries, sugar, salt, cornstarch, and water.
Heat and stir until the mixture thickens.
Remove from heat and stir in the butter. Cover and refrigerate until ready to use.
The next day freeze the ice cream in and ice cream maker according to the manufacturer’s directions.
While the ice cream is freezing place your milk chocolate chips in a microwave-safe bowl.
Melt the chips in the microwave in 30 second increments, stirring after each.
Once melted spread the chocolate onto a flat metal pan into a thin layer. Refrigerate until your ice cream is just about done and the chocolate is set.
Add the milk chocolate pieces to the ice cream and let the ice cream maker mix it in until it is done.
Place half of the ice cream in a freezable container, add half the raspberry ripple, repeat the layers once then swirl the ice cream together a few times to make a nice ripple.
Freeze until ready to serve, Enjoy!!!
- For the White Chocolate Ice Cream:
- 6 egg yolks
- ⅓c. sugar
- 2½c. half & half
- ⅓c. sugar
- ½c. white chocolate chips
- ¼t. pure vanilla extract
- For the Raspberry Ripple:
- 12oz frozen raspberries
- ¾c. sugar
- ¼t. salt
- 4T. cornstarch
- 2T. water
- 1T. butter
- For the Milk Chocolate Pieces:
- ½c. milk chocolate chips
- In a small bowl whip together the egg yolks and ⅓c. sugar, until light and fluffy. Set aside.
- Place the white chocolate chips in a medium bowl. Set aside.
- In a medium saucepan bring half & half and ⅓c. sugar to a boil, stirring often.
- Whisk a small amount of the boiling cream into the egg yolk mixture. Whisk all of the egg yolks into the saucepan with the cream.
- Return to heat. Cook and stir until the mixture is thick enough to coat the back of a wooden spoon.
- Remove from heat and stir in the vanilla. Pour the hot ice cream base over the white chocolate chips, stir to melt. Cover and refrigerate overnight.
- Meanwhile, make the raspberry ripple. In a saucepan heat and stir together the frozen raspberries, sugar, salt, cornstarch, and water. Cook and stir until thickened.
- Remove from heat and stir in the butter until melted. Cover and refrigerate overnight.
- The next day freeze the ice cream in an ice cream maker according to the manufacturer's directions.
- While the ice cream freezes melt the ½c. milk chocolate chips in the microwave. Spread the chocolate into a thin layer on a metal sheet pan. Refrigerate until the ice cream is almost ready to come out of the ice cream maker.
- Use a bench scraper to scrape the hardened chocolate off the pan and then use it to chop the chocolate into pieces.
- Pour the chopped chocolate into the ice cream maker and allow it to stir in the chocolate pieces.
- Once the ice cream is done layer it in a freezable container half the ice cream, half the raspberry ripple and repeat once. Swirl the ice cream together a few of times so that it ripples nicely.
- Freeze until ready to serve.
Original Recipe By: Rilla Banks (A.K.A. Epic Sweet)