Ice Ice Baby

Summer is well and truly here. The fire danger is through the roof and the aircons are pumping! It’s not my favourite season – I don’t do hot well. But I do like the ice-cream that comes with Summer.

Since it’s too hot to do baking at the moment, I’ve been on a chilled dessert crusade. I brought the book Sweet Cream and Sugar Cones a couple of years ago, but this is the first time I’ve made anything out of it. Its full of delicious ice-cream and sorbet recipes. Tim picked a White Chocolate and Raspberry Swirl Ice cream for my first attempt. The below recipe is a modified version of what is in the book, as I didn’t have some of the straining equipment on hand.

White Chocolate and Raspberry Swirl Ice-cream
Makes 1 litre

Ice-cream base
5 Egg Yolks
2 Cups Double Cream
3/4 Cup Full Cream Milk
1/4 tsp Salt
1/4 Cup Raw Castor Sugar
200g White Chocolate, roughly chopped

    Raspberry Swirl

1 Cup Raspberries (Fresh or Frozen)
8 Tsp Raw Castor Sugar

In a medium heatproof bowl, whisk the yolks just to break them up, then whisk in half of the sugar (2 tablespoons) and set aside. Put 150g of the chopped chocolate in another medium heatproof bowl and set that aside as well.

In a heavy saucepan, stir together the cream, milk, salt and the remaining sugar (2 tablespoons) and put the pan over a medium high heat. When the mixture approached a bare simmer, reduce the heat to medium.

Carefully scoop out about 1/2 cup of the hot cream mixture and , whisking the eggs constantly, add the cream to the bowl with the egg yolks. Repeat, adding another 1/2 cup of the hot cream mixture to the bowl with the yolks. Using a heatproof rubber spatula, stir the cream in the saucepan as you slowly pour the egg-and-cream mixture from the bowl into the pan.

Cook the mixture carefully over medium heat, stirring constantly, until it is thickened, coats the back of a spatula, and holds a clear path when you run your finger across the spatula, 1-2 minutes longer.

Pour the mixture into the bowl with the white chocolate and whisk to combine. Set the container into the ice-water bath, wash your spatula and use it to store the base occasionally until it is cool. Remove the container from the ice-water bath, cover with plastic wrap, and refrigerate the base for at least 2 hours or overnight.

Whisk in the vanilla into the chilled base.

Freeze in your ice-cream machine. While your ice-cream is churning, put the container you’ll use to store the ice cream into the freezer.

Combine the raspberries and sugar in a small saucepan and put the pan over medium-high heat. Cook, stirring frequently, until most of the liquid has evaporated and the mixture has a jammy consistency, (this takes about 20 minutes). Reduce the heat to medium as the mixture thickens to prevent scorching.
Remove from the heat allow to cool.

As you transfer the ice-cream to the storage container, drizzle in some raspberry puree after every few spoonfuls. Add the remaining chopped chocolate in-between layers. When all the ice cream is in the container, use a chopstick to gentle swirl the mixture. Freeze overnight.

The result, was a very sweet ice-cream base with cut throughs of crunchy white chocolate chunks and tangy raspberries. I used frozen raspberries as they didn’t have any fresh ones at the shops when I visited. The swirl recipe would work just as well with blueberries, blackberries or strawberries. The original recipe recommended straining the raspberry mixture – but I love all of the crunchy seeds from the raspberries, so there was no way I was throwing all that goodness away. I agree that the ice-cream could have benefitted from some straining as it was slightly grainy – which I assume is just from the chocolate being melted in.

All in all this was a yummy treat, very sweet!! But super delicious! It would go great in a waffle cone for sure.

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