Easy White Chocolate Raspberry Swirl Ice Cream
Creamy white chocolate ice cream swirled with fresh raspberry puree, offering rich flavor, smooth texture, and a touch of tart brightness—perfect for satisfying desserts or freezer-ready indulgence.
Equipment
- 1 Medium Saucepan
- 1 Fine Mesh Sieve
- 1 Whisk
- 1 Ice Cream Maker
- 1 Rubber spatula
Ingredients
Ice Cream Base:
- 8 oz white chocolate finely chopped
- 1 cup whole milk
- ⅔ cup granulated sugar
- Pinch salt
- 5 egg yolks
- 2 cups heavy cream
- ¼ tsp vanilla extract
Raspberry Swirl:
- 1½ cups fresh raspberries ~6 oz
- 3 tbsp granulated sugar
- 1 tbsp vodka
Instructions
- Prepare the White Chocolate Custard: Begin by placing the finely chopped white chocolate into a large, heatproof bowl and set a fine-mesh sieve over it for later straining. In a medium saucepan, combine the whole milk, sugar, and a pinch of salt, then heat gently over medium-low, stirring occasionally until the sugar dissolves completely and the milk is warm but not boiling. Meanwhile, whisk the egg yolks in a separate bowl until smooth and pale, preparing them for the tempering process.
- Temper the Egg Yolks: Slowly pour about half of the warm milk mixture into the whisked egg yolks while constantly whisking to gradually raise the temperature and prevent curdling. Once fully combined, return this mixture to the saucepan with the remaining milk, keeping the heat on medium-low. Stir continuously with a rubber spatula, making sure the custard thickens evenly until it coats the back of the spatula and reaches approximately 170–175°F on a thermometer.
- Combine Custard and White Chocolate: Immediately pour the hot custard through the fine-mesh sieve over the chopped white chocolate, stirring gently until the chocolate fully melts and blends into the mixture. Next, fold in the heavy cream and vanilla extract until the custard is completely smooth. Place the bowl in an ice bath and stir occasionally, allowing it to cool to room temperature before covering and refrigerating for at least 8 hours or overnight to develop flavor and ensure the base is thoroughly chilled.
- Prepare the Raspberry Swirl: About an hour before churning, combine the fresh raspberries, granulated sugar, and vodka in a small bowl. Using a fork, gently mash the berries until juices are released but small chunks remain for texture, creating a vibrant, flavorful swirl. Cover and refrigerate the mixture until it’s time to layer it into the ice cream, keeping it fresh and bright.
- Churn the Ice Cream: Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. As the ice cream reaches the final stages, gently layer spoonfuls of the raspberry mixture, swirling lightly with a spatula to create a marbled effect without fully mixing in. Transfer the ice cream to a freezer-safe container, smooth the top, cover tightly, and freeze for at least 4–8 hours to achieve firm, scoopable texture.
- Serve and Enjoy: Once fully frozen, scoop the ice cream into bowls or cones, showcasing the beautiful raspberry swirls against the creamy white chocolate base. Store leftovers in an airtight container in the freezer for up to two weeks, allowing you to enjoy a luxurious homemade dessert anytime with minimal effort.
Notes
- Using vodka in the raspberry swirl helps prevent the fruit mixture from freezing solid, giving it a soft, ribbon-like texture.
- Chilling the custard overnight not only develops flavor but also ensures smoother ice cream when churned.
- White chocolate should be finely chopped to melt evenly and blend seamlessly into the custard.
- Fresh raspberries work best for a bright, natural flavor; frozen raspberries can be used but may require extra straining.
- Layer the raspberry swirl lightly rather than fully mixing to achieve a visually appealing marbled effect.