White chocolate and raspberry ice cream

    3 hours 30 min

    Ribbons of raspberry are swirled through smooth, custard-based white chocolate ice cream.

    15 people made this

    Serves: 12 

    • 240ml milk
    • 150g caster sugar
    • 1 vanilla bean, slit lengthwise, seeds scraped
    • 1 pinch salt
    • 5 egg yolks
    • 225g white chocolate chips
    • 475ml whipping cream
    • 1 teaspoon vanilla extract
    • 350g frozen raspberries

    Prep:10min  ›  Cook:20min  ›  Extra time:3hr freezing  ›  Ready in:3hr30min 

    1. Heat milk, sugar, vanilla bean, vanilla seeds and salt in a saucepan over medium heat until warm, about 5 minutes.
    2. Whisk egg yolks and about 250ml of the 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 cream and vanilla extract. Cover and chill in fridge.
    3. Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches 'soft-serve' consistency.
    4. 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.
    5. Gently swirl raspberries into the soft ice cream creating ribbons of raspberries. Transfer ice cream to a lidded plastic container; cover surface with cling film and seal. For the best flavour, keep ice cream in the freezer for at least 2 hours or overnight before serving.

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    Reviews in English (6)


    We loved this ice cream. We have tried about 3 other recipes for ice cream. Because the eggs here are not refrigerated, it was important for me to find a recipe that cooked the egg. The consistency was just like store bought ice cream. The first time I made it, I cut the sugar to 1/2 cup and it was still yummy but I will add the full amount in the future. White chocolate chips are non-existent here and bars are too expensive so we didn't use any. Plus, it probably would have been really sweet for our taste. I didn't want to mess with scraping the vanilla bean so we just put the vanilla in at the end. We thought the raspberry handling was lots of work so the 2nd time we just heated the raspberries and poured them in seeds and all. Yummy yummy makes me yearn for haagen daaz being so far from home. We also just put it in the freezer as we don't have an electric ice cream maker. It's thick enough that things don't separate while setting up in the freezer.  -  21 Aug 2013  (Review from Allrecipes US | Canada)


    This was a creamy as I had hoped it would be….some custard recipes take on an eggy taste, but not this one… I am impressed and will be making this one again and again over the summer. I added white chocolate chunks and chopped macadamia nuts at the end when you add the raspberries…. those little added treats of goodness made this ice cream even more delicious.  -  21 May 2013  (Review from Allrecipes US | Canada)


    This is OUTSTANDING! If you love white chocolate as I do. My husband loved it and he's not a vanilla nor white chocolate lover. I have several recipes of my own for vanilla ice cream that do not require cooking. I've never 'cooked' an ice cream (too much trouble for me... Well, this one is worth it! Didn't have any whole milk on hand so I used Half & Half. My vanilla beans are small, couldn't get much out of 1, so I used 2. Other-wise made as directed. Yes, it was a bit of a hassle with the raspberries, but so worth it. I ended up adding the raspberries at the end (using a Cuisinart Ice Cream Maker, which I love BTW) and let it run for another 5-8 mins. or so, and it came out mixed into the ice cream, not swirled. Fantastic! I'll definitely be making again & again (as diet permits..  -  04 Sep 2014  (Review from Allrecipes US | Canada)