The basic idea for this recipe came from Mary over at One Perfect Bite. I loved the idea of her recipe, but wanted to simplify things a bit because.... well... I'm a bit lazy from time to time in the kitchen.... and I'm ok with admitting that!
There is something about white chocolate and raspberry that I just adore. Whenever I go to The Cheesecake Factory, I will always order the white chocolate raspberry truffle cheesecake.. it is DA BOMB!!!! So, of course, when I saw a recipe for white chocolate and raspberry ice cream, I knew I had to try it.
The best part about this ice cream was the raspberry swirl... I have a feeling I could find many, many, MANY more uses for it!
White Chocolate Chip & Raspberry Swirl Ice Cream
Inspired/adapted from One Perfect Bite
1 can (14oz) sweetened condensed milk
1 1/2 Tablespoons vanilla
1 1/ cups half and half
2 cups heavy cream
1/2 cup white chocolate chips
Raspberry Puree -
6 oz fresh raspberries
1 Tablespoon granulated sugar
Combine sweetened condensed milk, vanilla, half and half, and heavy cream in a large bowl or measuring cup. Whisk to combine. Cover and chill for at least 4 hours.
Meanwhile, add the raspberries and sugar to a blender or food processor. Process until smooth. Strain seeds from puree. Cover and refrigerate.
Pour the milk mixture into the bowl of your ice cream maker and process according to manufacturers instructions. Add the white chocolate chips in the last 5-10 minutes of churning. Spread 1/3 of the ice cream into a freezer safe dish with a lid. Cover with 1/2 of the raspberry puree. Add another 1/3 of the ice cream and top with remainder of the raspberry puree (I put 2 tablespoons aside so that I could drizzle it over the top when I served it). Top with last of ice cream. Cover and return to freezer to harden. Enjoy!
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