Ingredients Jump to Instructions ↓

  1. 435ml (1 3/4 cups) milk

  2. 310ml (1 1/4 cups) thickened cream

  3. 5 egg yolks

  4. 140g (2/3 cup) caster sugar

  5. 150g chopped white chocolate

  6. 200g raspberries and 2 tbs caster sugar

Instructions Jump to Ingredients ↑

  1. Chill a 1.25L (5-cup) capacity metal loaf pan in the freezer. Place milk and cream in a saucepan. Bring milk mixture to a simmer in a saucepan. Pour over white chocolate in a heatproof bowl. Set aside for 5 minutes. Stir until smooth.

  2. Use a balloon whisk to beat egg yolks and sugar in a bowl until thick and pale, and a ribbon trail forms when the whisk is lifted. This traps air into the mixture, giving the ice-cream a light texture. Whisk in the cream mixture.

  3. Pour into a clean saucepan. Cook over low heat, stirring constantly with a flat-edged wooden spoon, for 20 minutes or until custard coats the back of the spoon and leaves a trail when you run your finger through it.

  4. Transfer the mixture to a medium heatproof bowl. Cover the surface of the custard with plastic wrap to prevent a skin forming. Set aside for 30 minutes to cool. Place in the fridge for 2 hours to chill.

  5. Pour the custard into the chilled loaf pan. Cover with foil and place in the freezer for 6 hours or until it's almost set. Use a metal spoon to roughly break up the ice-cream. Transfer the ice-cream to a large bowl.

  6. Combine 200g raspberries and 2 tbs sugar in a bowl. Set aside, stirring occasionally, for 1 hour to macerate. Use a stick blender to blend until almost smooth. Strain through a fine sieve into a jug. Discard seeds.

  7. Use an electric beater to beat for 3 minutes or until smooth and pale. This breaks up the ice crystals and gives the ice-cream a smooth texture. After beating the half-frozen ice-cream, pour half of it into the loaf pan. Spoon half the raspberry puree on top. Use a knife to swirl.

  8. Repeat with remaining ice-cream and puree, then cover with foil and freeze for 4 hours or until firm.


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