White Chocolate Raspberry Ripple Ice Cream

I had so many ideas flying around in my head for the Sweet Adventures "Berry Nice to Meet You" Blog Hop hosted by the Hungry Australian this month that I was a week late to post - well not just that, but also that I had friends around for lunch and thought it a much better occasion to crack out a berry dessert for them! I had thought about something alcoholic, but with a 3 year old as one of the lunch guests I thought the better of it, and it ended up being a great hit - raspberries are her favourite!

As a kid, I always loved raspberry ripple ice cream, there were never enough ripples though. Not so when you make your own! This experiment had lots of ripple through a deliciously creamy white chocolate ice cream.

White Chocolate Raspberry Ripple Ice Cream

White Chocolate Ice Cream
5 egg yolks
110g caster sugar
250ml milk
500ml thickened cream
150g white chocolate


Raspberry Ripple
300g Raspberries (I used frozen ones)
30g sugar

For the White Chocolate Ice Cream

Melt the white chocolate with the milk and cream over a low heat;
Meanwhile, whisk the egg yolks with the sugar till thick is a very light cream colour;
When the milk/cream/choc mixture is almost at boiling point, whisk to combine with the egg yolk/ sugar mix;
Return to the heat in a clean saucepan and stir constantly over a low heat till thick and custardy;
Remove from heat to cool, then refrigerate till cold;
Churn according to the ice cream maker instructions

For the Raspberry Ripple
In a food processor, whiz the raspberries and sugar together;
Pass through a sieve to make a smooth purée
Refrigerate till required.

Putting it together
When the ice cream is churned, scoop half into a container;
Pour over the purée;
Scoop in the other half of the ice cream;
With a knife (not sharp) swirl the purée through the ice cream to make the ripple;
Put in the freezer to freeze through completely;
Serve with fresh raspberries.

I had so many ideas flying around in my head for the Sweet Adventures "Berry Nice to Meet You" Blog Hop hosted by the Hungry Australian this month that I was a week late to post - well not just that, but also that I had friends around for lunch and thought it a much better occasion to crack out a berry dessert for them! I had thought about something alcoholic, but with a 3 year old as one of the lunch guests I thought the better of it, and it ended up being a great hit - raspberries are her favourite!

As a kid, I always loved raspberry ripple ice cream, there were never enough ripples though. Not so when you make your own! This experiment had lots of ripple through a deliciously creamy white chocolate ice cream.

White Chocolate Raspberry Ripple Ice Cream

White Chocolate Ice Cream
5 egg yolks
110g caster sugar
250ml milk
500ml thickened cream
150g white chocolate


Raspberry Ripple
300g Raspberries (I used frozen ones)
30g sugar

For the White Chocolate Ice Cream

Melt the white chocolate with the milk and cream over a low heat;
Meanwhile, whisk the egg yolks with the sugar till thick is a very light cream colour;
When the milk/cream/choc mixture is almost at boiling point, whisk to combine with the egg yolk/ sugar mix;
Return to the heat in a clean saucepan and stir constantly over a low heat till thick and custardy;
Remove from heat to cool, then refrigerate till cold;
Churn according to the ice cream maker instructions

For the Raspberry Ripple
In a food processor, whiz the raspberries and sugar together;
Pass through a sieve to make a smooth purée
Refrigerate till required.

Putting it together
When the ice cream is churned, scoop half into a container;
Pour over the purée;
Scoop in the other half of the ice cream;
With a knife (not sharp) swirl the purée through the ice cream to make the ripple;
Put in the freezer to freeze through completely;
Serve with fresh raspberries.