If you’re lucky enough to have an ice cream maker, the chances are that you already know the sheer joy of proper homemade ice cream. It’s so much better than regular supermarket stuff – the creamy texture is far better and you don’t have any of the questionable preservatives involved with factory made stuff. It’s just good, honest ice cream. Unfortunately ice cream makers often get relegated to backs of cupboards or lofts of garages, but as spring is just around the corner, I thought I would crack out a delicious recipe that’s summery and light.
My raspberry and white chocolate ice cream uses an adaptation of Ben and Jerry’s delicious creamy base plus my own concoction of fruit and chocolate. It’s sweet but not too sweet – and it’s perfect with a dark chocolate ganache. I served mine with banana in a sort-of banana split.
For 1.5 litres of ice cream (ish), you need:
- 2 large eggs
- 125g caster sugar (ideally golden caster sugar)
- 400ml double cream
- 2 tsp vanilla bean paste or high quality extract
- 200ml milk
- 800g frozen raspberries
- 200g white chocolate
For the dark chocolate sauce
- 200g dark chocolate (at least 75% cocoa)
- 450mls double cream
- Follow the instructions of your ice cream maker. For mine (the Magimix Glacier 1.5), you need to freeze the bowl for at least 12 hours before starting. Leave it in the freezer right up until the last minute.
- Defrost your raspberries and place them into a sieve over a large bowl. Using a spoon, squash the raspberries until all the juice is removed and you’re only left with seeds and a bit of mush. You should end up with a thick, fruity concoction. Discard the seeds and mush and set the raspberry puree to one side.
- Grate the white chocolate and set aside.
- Using an electric whisk, beat the eggs in a large bowl until light and fluffy. Add the sugar a little at a time and whisk until completely blended. Add the cream, milk, and vanilla and beat until smooth and combined.
- Finally, add the raspberry puree and white chocolate shavings and beat in.
- Get your ice cream maker out of the freezer and set it up. Make sure that the paddle/blades are moving, then pour the mixture into the frozen bowl.
- Churn for 30 mins or so until you have a soft gelato like ice cream. Transfer into an airtight container and freeze for another 30 minutes. After that, it’s ready to serve.
- To make the chocolate sauce, heat the double cream in the microwave in 30 second bursts until it is warm but not hot. You should be able to stick your finger in and leave it there. Break up the dark chocolate and add it to the cream. Leave it for 10 minutes then whisk until smooth. Serve warm over the raspberry and white chocolate ice cream!