Raspberry Stracciatelle Ice Cream

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  • Level: Intermediate
  • Total: 2 hr 15 min
  • Prep: 5 min
  • Inactive: 2 hr
  • Cook: 10 min
  • Yield: 4 cups
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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

  1. 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.
  2. 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.