RASPBERRY WHITE CHOCOLATE ICE CREAM
Raspberry White Chocolate Ice Cream is the no churn treat you need! You'll be amazed how easy this rich, creamy ice cream is to make.
Provided by Mary
Categories Ice Cream
Time 6h15m
Number Of Ingredients 6
Steps:
- Whip the cream until stiff peaks form.
- Melt 4 ounces of white chocolate using the microwave at 10 second intervals. Chop 4 ounces of white chocolate into pieces.
- Fold together sweetened condensed milk and melted white chocolate. Add the white chocolate chunks. In a separate bowl stir together the raspberry jam and warm water until smooth.
- Spoon one third of the whipped cream mixture into a 2 quart bowl or ice cream container. Drizzle on one third of the raspberry jam followed by one third of the condensed milk white chocolate mixture. Repeat the layers two more times then gently swirl with a knife.
- Cover tightly with plastic wrap and freeze for at least 6 hours.
Nutrition Facts : ServingSize 1 /2 cup, Calories 297 kcal, Carbohydrate 33 g, Protein 4 g, Fat 17 g, SaturatedFat 11 g, Cholesterol 45 mg, Sodium 57 mg, Fiber 1 g, Sugar 30 g, UnsaturatedFat 6 g
WHITE CHOCOLATE AND RASPBERRY ICE CREAM
A very rich and yummy ice cream made with a custard base.
Provided by pelicangal
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 3h30m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 343.5 calories, Carbohydrate 29.3 g, Cholesterol 145.7 mg, Fat 23.8 g, Fiber 0.7 g, Protein 4.3 g, SaturatedFat 14.1 g, Sodium 59.7 mg, Sugar 26.7 g
WHITE CHOCOLATE RASPBERRY RIPPLE ICE CREAM
Oooohhh to be eating this ice cream right now! What a wonderful, creamy, berry berry good experience it is to eat this ice cream. The last time I made it I ate the whole batch in one day. tehehe. Once for breakfast, once for lunch, and then dessert after dinner.
Provided by MizEmerilLagasse
Categories Frozen Desserts
Time 1h15m
Yield 4 cups
Number Of Ingredients 11
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.
Nutrition Facts : Calories 959, Fat 71.7, SaturatedFat 42.4, Cholesterol 474, Sodium 140.2, Carbohydrate 70.2, Fiber 3.3, Sugar 56.5, Protein 12.5
NO CHURN LEMON ICE CREAM WITH RASPBERRY SWIRL
Provided by Valerie Bertinelli
Categories dessert
Time 8h25m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Add the raspberries, sugar and 1 teaspoon of water to a small saucepan and heat over medium-low. Use the back of a wooden spoon to slightly break up the raspberries. Cook, stirring regularly, until the raspberries have completely broken up and are saucy, 3 to 4 minutes. Strain mixture over a bowl slightly pressing the pulp to release as much liquid as possible. Discard the pulp and seeds. Cool liquid completely.
- Add the sweetened condensed milk, lemon zest and lemon juice to a large bowl and stir to combine. In a separate large bowl add the heavy cream and whip with a hand mixer until stiff peaks form, about 5 minutes. In batches, delicately fold the whipped cream into the sweetened condensed milk mixture, making sure it's fully incorporated before adding another batch.
- Pour half of the whipped cream mixture into a 9-by-5 loaf pan and spoon 1 1/2 tablespoons of the raspberry sauce over the top. Using a wooden skewer or a chop stick, swirl and slightly stir the raspberry sauce into the whipped cream mixture. Top with the remaining whipped cream mixture and spoon another tablespoon of raspberry sauce on top. Once again, swirl the sauce into the whipped cream mixture. Loosely cover the loaf pan with plastic wrap and place in the freezer. Freeze until solid, 6 to 8 hours, preferably overnight. Scoop into bowls and serve.
WHITE CHOCOLATE ICE CREAM
Delicious white chocolate ice cream is wonderful served alone or over Chocolate Swirl Pound Cake recipe#43121after a spicy Mexican meal. This ice cream needs 4 hour freezing time after processing to mellow flavors. Chilling and mellowing time (8 hours) is included in cook time. Prep time includes stove top cooking time. Recipe adapted from Bon Appetit.
Provided by ellie_
Categories Frozen Desserts
Time 8h30m
Yield 2 quarts
Number Of Ingredients 5
Steps:
- In the top pan of a double boiler (or use two saucepans one on top of the other) set over simmering water, scald half and half.
- Add chocolate and sugar to saucepan and continue stirring until chocolate is melted (5 minutes). Remove from heat.
- Using electric mixer beat eggs in medium bowl. Add some of the saucepan mixture to eggs. Return mixture to saucepan and cook for one minute over low heat, stirring constantly. Do not boil. Remove from heat. ***Note: if using egg subsitute you do not need to return mixture to saucepan in order to pasterurize eggs, instead beat egg subsitute in bowl and add saucepan mixture (after it cools to room temp.) to eggs and proceed as below.***
- Blend in cream.
- Refrigerate until well chilled (4 hours).
- Process in ice cream maker according to manufacturer's instructions.
- Process in ice cream maker according to manufacturer's instructions.
Nutrition Facts : Calories 2779.5, Fat 180.4, SaturatedFat 108.2, Cholesterol 862.4, Sodium 482.7, Carbohydrate 268.5, Sugar 251.7, Protein 34.6
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WHITE CHOCOLATE RASPBERRY ICE CREAM - JOY FILLED EATS
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5/5 (2)Total Time 20 minsCategory DessertCalories 230 per serving
- Combine the heavy cream, coconut milk, and sweetener in a saucepan over medium-high heat just until bubbles form around the edge.
- Put the egg yolks in a medium glass bowl. Very very slowly pour the hot cream over the egg yolks while whisking. This tempers the eggs. As long as you do it slowly you should not end up with bits of scrambled yolk. If you do, you must strain this before moving to the next step.
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- When the ice cream base is cold pour into your ice cream maker and churn according to the manufacturer's instructions.
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