A decadent Summer Dessert
If you’re a fan of creamy ice creams, this white chocolate and raspberry number is a great one to try – it’s made a little more decadent with the addition of good quality white chocolate. ‘Good quality’ means that the white chocolate has a nice percentage of cocoa butter in it and not palm kernel oil or other fats. Cocoa butter is where the flavour lies. Little bits of raspberry and raspberry jam swirled through before freezing, add a summer fruitiness.
Try this ice cream with dark or milk chocolate and a few tablespoons of good quality cocoa powder added to the cream in the pot. Dark chocolate and raspberry is a classic combination that will marry well in an ice cream too.
500 ml single cream (whipping or reduced fat cream)
3/4 x 380 g can condensed milk
125 g good quality white chocolate (chopped)
3 extra large egg yolks
1 t vanilla extract
200 g raspberries, blended and strained through a sieve (discard seeds)
3 T raspberry Jam (or make your own)
1. Heat cream and white chocolate in a medium saucepan on low-medium heat, stirring.
2. Allow the mixture to simmer for 6-8 minutes, stirring occasionally. Switch stove off (electric stoves) or to very low if using a gas stove.
3. Add a few tablespoons of the hot cream mixture to the egg yolks in a bowl, stirring briskly. This is to ensure the yolks don’t scramble. Add this to the cream mixture in the pot, along with the vanilla extract, and whisk with a wire whisk. Turn heat up to very low, if it’s been switched off and allow to thicken slightly, whisking all the while.
4. Add condensed milk and whisk. Remove from the heat and allow to cool completely.
5. Add the sieved raspberries and mix through.
6. Churn in an ice cream machine for 40-60 minutes or use David Lebovitz’s manual method to make it by hand.
7. When it’s churned, add jam and swirl through with a fork. It does not need to be throughly mixed.
8. Freeze for 4 hours or overnight.