Photo: Raspberry Stracciatelle Ice Cream Recipe
Ingredients
- 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
Directions
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.
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By bobbyflay17
on January 01, 2011
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what is Stracciatelle???
By stefany_loaiza_...
lawrenceville, GA
on April 07, 2009
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I was looking for a blackberry ice cream recipe and this was the perfect base for any fruity flavor as I read on the review, I skiped the chocolate because I preffer simple but great flavors, this turned out as the best blackberry ice cream I 've ever had!! It was super creamy, tart and had the perfect amount of sweetness.
LOVED IT
By emilyldt_7822228
Encinitas, CA
on June 04, 2007
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This makes a delicious raspberry stracciatelle - after it set in the freezer for a few hours, the texture was perfectly creamy and smooth. The raspberry flavor was a great balance of sweet and tart. However, the white chocolate was a little sweet for my taste. If you have a super-sweet tooth, you should enjoy it more.
I have to give this recipe five stars because I've had great luck modifying the base to make a nice vanilla bean and a mint flavor. One extra tip: After the ice bath, CHILL IT OVERNIGHT before freezing it in your ice cream freezer. It thickens the custard and makes the final texture 100 percent perfect.
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