Raspberry Stracciatelle Ice Cream
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup granulated sugar
- 7 large egg yolks
- 1 1/2 cups raspberry puree, best quality
- 8 ounces melted white chocolate
Bring cream and milk to a simmer in a medium saucepan. In a bowl, whisk together sugar and yolks until pale and thickened. Slowly whisk in warm cream mixture to sugar and yolks then return to the saucepan over medium-high heat. Stir continuously until mixture is slightly thickened and coats the back of a spoon. Strain mixture into a bowl and place into an ice bath, stirring until cold. Remove from ice bath, whisk in raspberry puree until a pink color is formed and process in an ice cream machine according to the manufacturer's instructions.
Melt white chocolate in a double boiler. Scrape the ice cream into a large metal bowl. Continuously drizzle in the melted white chocolate while stirring at the same time with a large spatula, until fully incorporated. Cover and place in the freezer until firm.
Recipe courtesy of Bobby Flay