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Translation missing: en.Recipe image
Translation missing: en.Imported image
Translation missing: en.Recipe image
Translation missing: en.Imported image
Translation missing: en.Recipe image

Raspberry Ripple White Chocolate Ice Cream

Nothing says summer like raspberry ripple ice cream. Our take on this iconic favour sees the introduction of our 37% White Chocolate Buttons. Sweet and creamy flavours of white chocolate marry perfectly with the sharp and sour raspberry for truly delicious scoop! You’ll be digging in the tub for seconds.
Prep time 20m
Cook time 15m
Total time 35m
Servings 6 servings
Difficulty Medium
37% White Chocolate Buttons (Giant) - 200g Tin
37% White Chocolate Buttons (Giant) - 200g Tin
£11.00

Ingredients

• 500ml Whole Milk

• 6 Egg Yolks

• 50g Caster Sugar

• 350g 37% White Chocolate Buttons

To Garnish, raspberry syrup, fresh and freeze-dried raspberries

Method

  1. 1

    Heat the milk in a pan until it begins to steam. Whisk the yolks and sugar together until the sugar has dissolved, once the milk is nice and hot pour this over the eggs and mix together. Return the mixture to the pan and cook on a medium heat until 82°C, stirring continuously.

  2. 2

    Pour your hot custard mixture over the chocolate and whisk until all mixed together. Chill the mix in the fridge overnight then churn in an ice-cream maker until thickened.

  3. 3

    Once churned, decant the ice-cream into your serving dish then ripple and decorate with the raspberry sauce and garnish. Freeze for a few hours until set and then enjoy.

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