RASPBERRY WHITE CHOCOLATE ICE CREAM
Raspberry White Chocolate Ice Cream is the no churn treat you need! You'll be amazed how easy this rich, creamy ice cream is to make.
Provided by Mary
Categories Ice Cream
Time 6h15m
Number Of Ingredients 6
Steps:
- Whip the cream until stiff peaks form.
- Melt 4 ounces of white chocolate using the microwave at 10 second intervals. Chop 4 ounces of white chocolate into pieces.
- Fold together sweetened condensed milk and melted white chocolate. Add the white chocolate chunks. In a separate bowl stir together the raspberry jam and warm water until smooth.
- Spoon one third of the whipped cream mixture into a 2 quart bowl or ice cream container. Drizzle on one third of the raspberry jam followed by one third of the condensed milk white chocolate mixture. Repeat the layers two more times then gently swirl with a knife.
- Cover tightly with plastic wrap and freeze for at least 6 hours.
Nutrition Facts : ServingSize 1 /2 cup, Calories 297 kcal, Carbohydrate 33 g, Protein 4 g, Fat 17 g, SaturatedFat 11 g, Cholesterol 45 mg, Sodium 57 mg, Fiber 1 g, Sugar 30 g, UnsaturatedFat 6 g
WHITE CHOCOLATE RASPBERRY ICE CREAM
This white chocolate and raspberry ice cream is a real treat for adults and children. It's sweet, creamy and fruity. What more could you want of a homemade ice cream?
Provided by Corina Blum
Categories Dessert
Time 35m
Number Of Ingredients 6
Steps:
- You may need to put the bowl from the ice cream maker into the freezer 24 hours before making the ice cream.
- Put the raspberries, sugar and water in a small saucepan and heat, stirring, until the sugar has dissolved and the raspberries have broken down. Leave to cool.
- Put all the ingredients into a jug and stir well.
- Pour the mixture into an ice cream maker, following the instructions given for your machine.
- Transfer to a box and put in the freezer until ready to serve.
Nutrition Facts : Calories 306 kcal, Carbohydrate 28 g, Protein 2 g, Fat 21 g, SaturatedFat 12 g, Cholesterol 59 mg, Sodium 32 mg, Fiber 2 g, Sugar 24 g, ServingSize 1 serving
WHITE CHOCOLATE AND RASPBERRY ICE CREAM
A very rich and yummy ice cream made with a custard base.
Provided by pelicangal
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 3h30m
Yield 12
Number Of Ingredients 9
Steps:
- Heat milk, sugar, vanilla bean and seeds, and salt in a saucepan over medium heat until warm, about 5 minutes.
- Whisk egg yolks and about 1 cup warm milk mixture in a bowl; stir egg mixture into saucepan. Continue to cook and stir until custard thickens enough to coat the back of a spoon, 5 to 7 minutes. Remove vanilla bean. Stir white chocolate chips into custard until melted. Pour custard into a large bowl and stir in heavy cream and vanilla extract. Cover and refrigerate until chilled.
- Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency.
- Heat raspberries in a saucepan over medium heat until raspberries begin to fall apart, 7 to 10 minutes. Press raspberries through a sieve over a bowl to remove the seeds; discard seeds.
- Gently swirl raspberries into the soft ice cream creating ribbons of raspberries. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
Nutrition Facts : Calories 343.5 calories, Carbohydrate 29.3 g, Cholesterol 145.7 mg, Fat 23.8 g, Fiber 0.7 g, Protein 4.3 g, SaturatedFat 14.1 g, Sodium 59.7 mg, Sugar 26.7 g
WHITE CHOCOLATE RASPBERRY RIPPLE ICE CREAM
Oooohhh to be eating this ice cream right now! What a wonderful, creamy, berry berry good experience it is to eat this ice cream. The last time I made it I ate the whole batch in one day. tehehe. Once for breakfast, once for lunch, and then dessert after dinner.
Provided by MizEmerilLagasse
Categories Frozen Desserts
Time 1h15m
Yield 4 cups
Number Of Ingredients 11
Steps:
- To prepare the Sauce: Press the raspberries and their syrup through a sieve into a saucepan.
- Add the corn syrup, lemon juice, and cornstarch mixture.
- (If using preserves, omit the cornstarch mixture, but add the water.) Bring to a boil, stirring often, then simmer for 1-2 minutes.
- Pour into a bowl and cool, then chill For the Ice Cream: In a saucepan, combine the milk and 1 cup of the cream and bring to a boil.
- Beat the yolks and the sugar in a bowl with a hand-held electric mixture for 2-3 minutes, until thick and creamy.
- Gradually pour the hot milk mixture over the yolks and return to the pan.
- Cook over medium heat until the custard coats the back of a wooden spoon, stirring constantly Remove the pan from the heat and stir in the white chocolate until melted and smooth.
- Pour the remaining cream into a large bowl.
- Strain in the hot custard, mix well, then stir in the vanilla.
- Cool, then transfer the custard to an ice-cream maker and freeze it according to the manufactor's instructions When the mixture is frozen, but still soft, transfer 1/3 of the ice cream into a freezerproof bowl.
- Set half the raspberry sauce aside.
- Spoon a third of the remaining sauce over the ice cream.
- Cover with another 1/3 over the ice cream and then more sauce.
- Repeat.
- With a knife or spoon, lightly marble the mixture.
- Cover and freeze.
- Let the ice cream soften for 15 minutes before serving with the remaining sauce.
Nutrition Facts : Calories 959, Fat 71.7, SaturatedFat 42.4, Cholesterol 474, Sodium 140.2, Carbohydrate 70.2, Fiber 3.3, Sugar 56.5, Protein 12.5
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WHITE CHOCOLATE RASPBERRY ICE CREAM - JOY FILLED EATS
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- Combine the heavy cream, coconut milk, and sweetener in a saucepan over medium-high heat just until bubbles form around the edge.
- Put the egg yolks in a medium glass bowl. Very very slowly pour the hot cream over the egg yolks while whisking. This tempers the eggs. As long as you do it slowly you should not end up with bits of scrambled yolk. If you do, you must strain this before moving to the next step.
- Add the white chocolate chips to the hot ice cream base. Whisk until they completely melt. Chill the ice cream base for at least 4 hours or until cold.
- When the ice cream base is cold pour into your ice cream maker and churn according to the manufacturer's instructions.
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