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Satisfy Your Sweet Cravings: Try Our Luxurious White Chocolate Raspberry Ice Cream Today!
Indulge in the luxurious blend of luscious white chocolate and tart raspberries with our White Chocolate Raspberry Ice Cream. Satisfy your sweet tooth with each creamy scoop, boasting a velvety texture and a perfect balance of sweet and fruity flavors that melt in your mouth. Made with the finest quality ingredients, this ice cream is a decadent treat that combines a classic flavor duo with a smooth and refreshing finish. Perfect for any occasion, White Chocolate Raspberry Ice Cream is a must-try for dessert lovers who crave the ultimate sensory experience.
Drink Pairings
Wine pairing: A suitable wine pairing for White Chocolate Raspberry Ice Cream would be a sparkling Moscato d’Asti. The wine’s sweetness and effervescence will complement the sweetness of the dessert without overpowering it.
Mixed drink pairing: Suitable mixed drink pairing:
A raspberry and white chocolate martini made by combining raspberry vodka, white chocolate liqueur, and a splash of cream in a shaker with ice. Serve in a chilled martini glass with a fresh raspberry garnish.
How to Make White Chocolate Raspberry Ice Cream
Ingredients
- 1 Cup Heavy Cream
- 1 Cup Milk
- 1/2 Cup Granulated Sugar
- 5 Large Egg Yolks
- 8 oz White Chocolate
- 1 1/2 Cups Fresh or Frozen Raspberries
Instructions
- Heat heavy cream, milk, and sugar in a large saucepan over medium-high heat, stirring constantly.
- In a separate bowl, whisk the egg yolks together.
- Slowly add in some of the heated milk mixture to the egg yolks, whisking constantly.
- Pour the egg mixture into the saucepan with the remaining milk mixture.
- Cook the mixture over medium heat until it thickens, stirring constantly. Do not let it boil.
- Remove from heat and stir in the white chocolate until it is melted and smooth.
- Stir in the raspberries.
- Let the mixture cool to room temperature.
- Pour the mixture into an ice cream maker and follow the manufacturer’s instructions to make the ice cream.
- Transfer the ice cream to a container and freeze for 2-3 hours, or until firm.
- Scoop the ice cream into bowls or cones and enjoy!
How many calories are in White Chocolate Raspberry Ice Cream?
Nutrition Facts
6-8 Servings per Recipe
-
Calories: 440
- Total Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Cholesterol: 218mg
- Sodium: 87mg
- Total Carbohydrates: 40g
- Dietary Fiber: 2g
- Total Sugars: 36g
- Added Sugars: 0g
- Protein: 8g
Chef Tips: Professional Advice for making White Chocolate Raspberry Ice Cream
Raspberries
Using fresh or frozen raspberries can impact the texture and taste of your ice cream. If you choose to use frozen raspberries, make sure they are thawed completely before adding them to the mixture. You can also use a hand blender or food processor to puree the raspberries before adding them to the mixture for a smoother texture.
Tempering Eggs
It’s important to temper your egg yolks before adding them to the hot milk mixture. This means slowly adding some of the hot milk to the egg yolks while whisking constantly. This helps to gradually raise the temperature of the egg yolks so that they are less likely to curdle when added to the hot milk mixture.
White Chocolate
Be sure to use high-quality white chocolate for the best flavor. You can also substitute the white chocolate with dark or milk chocolate if preferred.
Cooling the Mixture
Allowing the mixture to cool to room temperature before churning it in the ice cream maker will help to ensure a smooth and creamy texture. If the mixture is too warm, it can result in icy or grainy ice cream.
Freezing
Once the ice cream has been churned in the ice cream maker, transfer it to an airtight container and freeze it for 2-3 hours, or until firm. This will allow the ice cream to reach the desired consistency.
Variations
Feel free to experiment with different fruits and add-ins to create your own unique ice cream flavors. Strawberry and mint, blueberry and lemon, or peach and ginger are just a few examples of delicious flavor combinations.
