Raspberry Stracciatelle Ice Cream
Raspberry Stracciatelle Ice Cream
- Level: Intermediate
- Yield: 4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 267
- Total Fat
- 18
- Saturated Fat
- 11
- Carbohydrates
- 24
- Dietary Fiber
- 1
- Sugar
- 23
- Protein
- 3
- Cholesterol
- 126
- Sodium
- 34
- Total: 2 hr 15 min
- Prep: 5 min
- Inactive: 2 hr
- Cook: 10 min
- Level: Intermediate
- Yield: 4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 267
- Total Fat
- 18
- Saturated Fat
- 11
- Carbohydrates
- 24
- Dietary Fiber
- 1
- Sugar
- 23
- Protein
- 3
- Cholesterol
- 126
- Sodium
- 34
- Total: 2 hr 15 min
- Prep: 5 min
- Inactive: 2 hr
- Cook: 10 min
Ingredients
2 cups heavy cream
1 cup whole milk
1 cup granulated sugar
7 large egg yolks
1 1/2 cups raspberry puree, best quality
8 ounces melted white chocolate
Directions
- Bring cream and milk to a simmer in a medium saucepan. In a bowl, whisk together sugar and yolks until pale and thickened. Slowly whisk in warm cream mixture to sugar and yolks then return to the saucepan over medium-high heat. Stir continuously until mixture is slightly thickened and coats the back of a spoon. Strain mixture into a bowl and place into an ice bath, stirring until cold. Remove from ice bath, whisk in raspberry puree until a pink color is formed and process in an ice cream machine according to the manufacturer's instructions.
- Melt white chocolate in a double boiler. Scrape the ice cream into a large metal bowl. Continuously drizzle in the melted white chocolate while stirring at the same time with a large spatula, until fully incorporated. Cover and place in the freezer until firm.
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