White Chocolate Raspberry Ice Cream Recipes

Steps:

• Heat milk, sugar, vanilla bean and seeds, and salt in a saucepan over medium heat until warm, about 5 minutes.
• Whisk egg yolks and about 1 cup 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 heavy cream and vanilla extract. Cover and refrigerate until chilled.
• Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency.
• 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.
• Gently swirl raspberries into the soft ice cream creating ribbons of raspberries. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

Steps:

• To prepare the Sauce: Press the raspberries and their syrup through a sieve into a saucepan.
• Add the corn syrup, lemon juice, and cornstarch mixture.
• (If using preserves, omit the cornstarch mixture, but add the water.) Bring to a boil, stirring often, then simmer for 1-2 minutes.
• Pour into a bowl and cool, then chill For the Ice Cream: In a saucepan, combine the milk and 1 cup of the cream and bring to a boil.
• Beat the yolks and the sugar in a bowl with a hand-held electric mixture for 2-3 minutes, until thick and creamy.
• Gradually pour the hot milk mixture over the yolks and return to the pan.
• Cook over medium heat until the custard coats the back of a wooden spoon, stirring constantly Remove the pan from the heat and stir in the white chocolate until melted and smooth.
• Pour the remaining cream into a large bowl.
• Strain in the hot custard, mix well, then stir in the vanilla.
• Cool, then transfer the custard to an ice-cream maker and freeze it according to the manufactor's instructions When the mixture is frozen, but still soft, transfer 1/3 of the ice cream into a freezerproof bowl.
• Set half the raspberry sauce aside.
• Spoon a third of the remaining sauce over the ice cream.
• Cover with another 1/3 over the ice cream and then more sauce.
• Repeat.
• With a knife or spoon, lightly marble the mixture.
• Cover and freeze.
• Let the ice cream soften for 15 minutes before serving with the remaining sauce.

Steps:

• Place raspberries (with liquid), sugar, and cornstarch in a medium saucepan and toss.
• until cornstarch is completely dissolved. Place over medium-high heat, bring to a boil, and continue boiling 1 minute to.
• thicken, stirring constantly. Remove from heat, stir in almond extract, and let cool.
• completely.
• Meanwhile, place whipped topping in a medium bowl, sift cocoa over whipped topping, and gently fold in until well.
• blended.
• Spoon half of raspberry mixture evenly over chocolate crust. Gently spoon ice cream.
• on top, being careful not to disturb raspberry mixture. Mound ice cream, then top.
• with whipped topping mixture, spreading evenly over all. Cover loosely with aluminum foil after placing wooden picks around top and sides to prevent wrap.
• from sticking to topping. Freeze until firm, at least 4 hours.
• Meanwhile, make chocolate hearts. Place chocolate chips into small resealable plastic bag. Place bag in a cup of hot.
• tap water 60 seconds or until chocolate chips have melted, squeezing bag with fingers to heat evenly. Cut a very small.
• piece from corner of bag. On a sheet of plastic wrap, squeeze chocolate from bag through cut corner to draw 8 (2-inch).
• hearts. Then fill in heart with chocolate by squeezing and moving bag back and forth,.
• slightly mounding chocolate. Place in freezer at least 30 minutes to firm up.
• To serve, place wedge of pie on dessert plate, and spoon about 2 teaspoons of reserved sauce on side. Carefully remove.
• chocolate hearts from plastic wrap. Place chocolate heart on slice or lean heart at an angle against wedge, with tip in sauce.
• Store any remaining raspberry sauce in refrigerator and ice cream pie and hearts inches.
• freezer.