So, I was going to share a cauliflower curry recipe that I tried for dinner last week, but since it was only a hit with 50% of the household, it’s going on the back burner for now. (I may just have to resort to eating curry when Andy is out of town. Kind of like Kirsten’s deployment pizza… except that Andy’s not gone nearly as often or as long.)
Instead of a healthy, tasty dinner, I bring you… ice cream. With white chocolate. And cream. And eggs. It’s not a TOTAL waste though… there ARE raspberries here. (Ha. Like that helps at this point.) I made this for dessert on a night that we had some friends over, knowing that Bethany loves raspberries. We all loved it. Especially Judah, who’s almost two. (He just about face-planted in the bowl, and we just about died laughing at him.)
This recipe used a technique that I hadn’t tried before – pouring the warm custard over the finely chopped chocolate and then whisking until it was melted into the custard base. Maybe it’s operator error, but we noticed that, in spite of my best whisking efforts, a few stray chunks of white chocolate remained in the final product. Not that they really bothered anyone, but still. I also opted to use frozen raspberries, rather than fresh, since it’s still not raspberry season here. And as good as this was, I think it’d be better with dark chocolate ice cream, rather than the white chocolate. Maybe that will be my next flavor. 😀
White Chocolate Raspberry Ice Cream
8 ounces white chocolate, finely chopped
1 cup half and half or whole milk
2/3 cup plus 3 tablespoons sugar, divided
pinch of salt
5 egg yolks
2 cups heavy cream
1/4 teaspoon vanilla extract (as usual, I didn’t measure this)
6 ounces frozen raspberries
1 tablespoon vodka
To make the ice cream base, place the chopped chocolate in a large bowl and set a fine mesh strainer over the top. (It’s ideal if your bowl has a lid and a pour spout, which makes chilling the mixture and transferring it to the ice cream maker that much easier. I like to use my 8-cup Pyrex measuring cup.)
In a medium saucepan, stir together the milk, salt and 2/3 cup sugar. Heat over medium-low heat, stirring occasionally, until the sugar has dissolved.
In a separate bowl, whisk the egg yolks until smooth. Slowly pour the warm milk mixture into the egg yolks, whisking constantly. When the mixture is combined, pour it back into the saucepan and cook over medium heat. Stir constantly with a rubber spatula to prevent it from sticking. When the custard has thickened and coats the back of a spoon, remove it from heat. (It should be between 170 and 175 degrees, if you want to take its temperature.)
Pour the custard through the strainer and over the white chocolate. Stir until the chocolate is melted. Stir in the heavy cream and vanilla. Cover and chill until the mixture is completely cold, ideally overnight.
Meanwhile, make the raspberry swirl. Combine the raspberries and 3 tablespoons of sugar in a small bowl. Using a fork, mash the berries and sugar until they reach your desired consistency. Stir in the vodka and let sit until you’re ready to churn the ice cream.
Freeze the ice cream in an ice cream maker according the manufacturer’s directions. Place about 1/4 of the raspberry swirl on the bottom of a large, freezer-safe bowl. Spread about 1/3 of the ice cream over the swirl, then top with more raspberry swirl. Continue to layer the ice cream and the raspberry swirl until you’ve used it all, and then freeze until firm. Enjoy!
From Brown Eyed Baker, who adapted it from The Perfect Scoop
Click here for a printable version.