Raspberry White Chocolate Ice Cream

There's nothing quite like a scoop of homemade ice cream on a hot summer day, and this raspberry white chocolate ice cream will surely become your new favourite. This creamy and delicious treat is bursting with the sweet and tangy flavours of raspberries, perfectly balanced with rich and decadent white chocolate.

Course Desserts

Cuisine American

Keyword raspberry white chocolate ice cream

Prep Time 20

Additional Time 4

Total Time 4 20

Servings .5 Litres

Calories 213kcal

Author Makyla Ata

Ingredients

2 cups cream chilled
5 eggs free range
10 tbsp caster sugar divided in half
2 tbsp boiling water
1 cup raspberry jam
1 cup white chocolate chips

Instructions

Separate the eggs. Place the egg whites in a large mixing bowl and the egg yolks ina smaller one.
Beat the egg whites. Add 5 tablespoons of caster sugar to the egg whites and beat for 6 minutes or until stiff peaks form.
Beat the egg yolks. Add the remaining 5 tablespoons of caster sugar and theboiling hot water to the egg yolks. Beat until they are pale and thick, and you can create a figure 8 that holds its shape.
Beat the cream. Add the cream to another bowl and beat until it forms soft peaks. Be careful not to overwhip the cream.
Mix the ice cream together. Gently fold the cream and egg yolk mixtures into the egg whites to create the ice cream base.
Add the raspberry jam and chocolate. Swirl the raspberry jam throughout the ice cream base and add in the chocolate.
Freeze. Leave the ice cream to freeze for at least 5 hours or overnight.

Notes

Use quality ingredients - For the best results, use high-quality ingredients. Quality raspberry jam or homemade white chocolate is essential for this recipe.

Chill the cream - Make sure the cream is chilled before you start whipping it. This will help it whip up faster and give you a better texture.

Beat the egg whites well - It's important to beat the egg whites until stiff peaks form. This will help create a light and fluffy ice cream.

Freeze overnight if you can - It's best to freeze the ice cream overnight for a firmer texture. If you're in a rush, 5-6 hours will do, but for best results, let it freeze overnight.

Once the Raspberry White Chocolate Ice Cream is frozen, store it in an airtight container with a tight-fitting lid for up to 2 weeks. If the ice cream becomes too hard, let it sit at room temperature for a few minutes to soften before scooping.

Nutrition