White Chocolate Raspberry Truffle Ice Cream

This ice cream is a bit more work than most of my ice creams, but the result is so so worth it. The combination of the white chocolate ice cream with the raspberry sauce and chocolate truffles is amazing.

White Chocolate Raspberry Truffle Ice Cream

Ingredients:

White Chocolate Ice Cream Base

• 6 ounces white chocolate, chopped
• 2 cups heavy whipping cream
• 1 cup half and half
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract

Raspberry Sauce

• 2 cups raspberries, fresh or frozen
• 2 tablespoons granulated sugar
• 1 1/2 tablespoons corn syrup
• 1 tablespoon lemon juice
• 1 1/2 tablespoons cornstarch
• 1 1/2 tablespoons water

Chocolate Truffle

• 3/4 cup semi-sweet chocolate chips
• 1/4 cup heavy whipping cream

Directions:

White Chocolate Ice Cream Base

1. Place the white chocolate into a large bowl.
2. In a medium saucepan, over medium heat, stir together the heavy whipping cream, half and half and sugar. Stir the mixture often until it just comes to a simmer.
3. Pour this mixture over the white chocolate and stir until the white chocolate is completely melted. Stir in the vanilla extract.
4. Cover the bowl with plastic wrap and refrigerate until cold, about 4-6 hours or overnight.

Raspberry Sauce/p>

1. In a medium saucepan, over medium heat, stir together the raspberries, sugar, corn syrup and lemon juice. Stir often until the raspberries break down, about 5-8 minutes.
2. Pour the raspberries through a fine mesh sieve, pressing down on the raspberries with the back of a spoon to get out as much juice as possible. Return the raspberry juice to the saucepan, over medium heat and discard the seeds.
3. In a small bowl, stir together the cornstarch and water until well mixed. Stir into the raspberry juice and cook until the sauce thickens, about 1-2 minutes, stirring constantly.
4. Remove from the heat and allow to cool completely. After the sauce has cooled Transfer to a sealable container and refrigerate until ready to make the ice cream.

Chocolate Truffle

1. Line a medium plate with parchment paper and add the chocolate chips to a medium bowl.
2. Place the cream into a microwave safe bowl and microwave for 1 minute. Pour the cream over the chocolate and stir until well combined and chocolate is melted.
3. Transfer the chocolate to the prepared plate and spread into an even layer. Refrigerate until completely chilled.
4. Place a freezer safe container for storing the ice cream in the freezer.
5. Remove the white chocolate ice cream base from the refrigerator and stir well.
6. Pour mixture into an ice cream machine and churn according to manufacturer's directions.
7. While the ice cream is churning remove the chocolate from the refrigerator and cut into small chunks.
8. Once the ice cream is done churning, use a rubber spatula and fold in the chocolate truffle pieces.
9. Remove the container from the freezer and transfer 1/3 of the ice cream into it and drizzle with desired amount of raspberry sauce. Transfer in another 1/3 of ice cream and another drizzle of raspberry sauce (you may not need all of the raspberry sauce). Top with remaining ice cream.
10. Cover the container and freeze for at least 4 hours or until completely frozen.

Enjoy!!!

*Adapted from House of Nash Eats.