While I sometimes make ice cream during the colder winter months, I really kick my ice cream-making into high gear once spring rolls around. I feel like I’ve made so many ice cream recipes, but my list of recipes I want to try continues to grow. That means you can expect a healthy dose of ice cream recipes featured here throughout the next few months. Readers often ask if they can still make homemade ice cream even if they don’t have an ice cream maker. The answer is yes! In fact, I put together a tutorial on how to make homemade ice cream without an ice cream maker a few years ago. Be sure to check it out if you’re ice cream maker-less.
Now, on to this fabulous ice cream… a traditional vanilla ice cream base is augmented with white chocolate and then layered with a fresh raspberry swirl. I’m not big on white chocolate all by itself, but when combined with a complementary flavor like raspberry, it’s simply irresistible.
You can make the raspberry swirl as thin or chunky as you’d like. The way the recipe is written leaves chunks of raspberries in the ice cream (which I love), but if you’d prefer to strain the seeds out or have a smoother swirl, simply press the mixture through a fine-mesh strainer before layering it into the white chocolate ice cream. You’ll notice that there is vodka in the raspberry swirl ingredients; the alcohol keeps the swirl from freezing completely and becoming icy. You can omit it, but know that the texture of your raspberry swirl may be a bit compromised.
I love the mellow smoothness of the white chocolate ice cream, and the punch of flavor that the raspberries give it is absolutely perfect. Have you churned up any good ice cream lately? Any requests for this summer?
Make the Custard: Place the chopped white chocolate in a large bowl and set a fine-mesh sieve over top of the bowl.
Combine the milk, sugar and salt in a medium saucepan and place over medium-low heat, stirring occasionally, until the sugar melts.
Meanwhile, whisk the egg yolks together in a medium bowl. Slowly pour the milk mixture into the egg yolks, whisking constantly, then scrape the mixture back into the saucepan and place over medium heat. Stir the mixture constantly with a rubber spatula until the custard thickens and coats the back of the spatula (it should be between 170 and 175 degrees F on an instant-read thermometer).
Pour the custard through the strainer and stir the mixture until the white chocolate is completely melted. Stir in the heavy cream, then stir in the vanilla extract to combine. Place the bowl in an ice bath and stir occasionally until the mixture is cool. Cover and chill in the refrigerator at least 8 hours, or overnight.
Make the Raspberry Swirl: An hour before you're ready to churn the ice cream, combine the raspberries, sugar and vodka in a small bowl and mash with a fork until juices are released but large chunks still remain. Cover and place in the refrigerator to chill until needed.
Churn the Ice Cream: Freeze the ice cream custard in an ice cream maker according to the manufacturer's instructions. As you remove the ice cream and place in a freezer-safe container, layer it with spoonfuls of the raspberry swirl mixture.
You'll notice that there is vodka in the raspberry swirl; the alcohol keeps the swirl from freezing completely and becoming icy. You can omit it, but know that the texture of your raspberry swirl may be a bit compromised.