White Chocolate Raspberry Ripple Ice Cream - cooking recipe

Ingredients

For the ice cream
1 cup milk
2 cups heavy cream
7 egg yolks
2 tablespoons sugar
8 ounces white chocolate, chopped into smal pieces
1 teaspoon vanilla extract
For the raspberry ripple sauce
1 (10 ounce) package frozen raspberries in light syrup or 10 ounces reduced-sugar raspberry preserves
2 teaspoons corn syrup
1 tablespoon lemon juice
1 tablespoon cornstarch, mixed to a paste with
1 tablespoon water

Preparation

To prepare the Sauce: Press the raspberries and their syrup through a sieve into a saucepan.
Add the corn syrup, lemon juice, and cornstarch mixture.
(If using preserves, omit the cornstarch mixture, but add the water.) Bring to a boil, stirring often, then simmer for 1-2 minutes.
Pour into a bowl and cool, then chill For the Ice Cream: In a saucepan, combine the milk and 1 cup of the cream and bring to a boil.
Beat the yolks and the sugar in a bowl with a hand-held electric mixture for 2-3 minutes, until thick and creamy.
Gradually pour the hot milk mixture over the yolks and return to the pan.
Cook over medium heat until the custard coats the back of a wooden spoon, stirring constantly Remove the pan from the heat and stir in the white chocolate until melted and smooth.
Pour the remaining cream into a large bowl.
Strain in the hot custard, mix well, then stir in the vanilla.
Cool, then transfer the custard to an ice-cream maker and freeze it according to the manufactor's instructions When the mixture is frozen, but still soft, transfer 1/3 of the ice cream into a freezerproof bowl.
Set half the raspberry sauce aside.
Spoon a third of the remaining sauce over the ice cream.
Cover with another 1/3 over the ice cream and then more sauce.
Repeat.
With a knife or spoon, lightly marble the mixture.
Cover and freeze.
Let the ice cream soften for 15 minutes before serving with the remaining sauce.