Eggless White Chocolate Raspberry Swirl Ice cream



Silly, smooth, creamy, sweet and tangy. What’s not to love? This ice cream has such a perfect balance between sweet and creamy and icy and tangy. It’s beautiful really. You’ll love it, especially if you adore white chocolate.

For the ice cream
8 oz (220 grams) white chocolate, finely chopped
2 cups heavy cream, divided
2/3 cup sugar
Pinch of salt
1 cup milk
1/4 tsp vanilla extract

For the raspberry swirl:
1-1/2 cups raspberries
3 tablespoons sugar

For the ice cream:
Place the chopped white chocolate in a large bowl with a strainer on top.
In a small sauce pan, place 1 cup cream, sugar and salt, and heat on medium heat until all the sugar is dissolved.
Pour this hot cream mixture through the strainer into the bowl with the white chocolate.
Stir the cream and white chocolate until it has completely melted.
Stir in the remaining cream and milk.
Stir in the vanilla extract.
Let it cool in the fridge.
Freeze the ice cream in an ice cream maker according to the manufacturer’s instructions.

For the raspberry swirl:
Blend the raspberries and sugar in a blender.
Strain the purée to remove the seeds.

Layer the raspberry purée in the ice cream while it is in soft serve consistency, and swirl using a skewer.
Makes 1-1/2 quarts ice cream.



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