White Chocolate Ice Cream With Raspberry Sauce - cooking recipe

Ingredients

1 2/3 cups milk
1 2/3 cups heavy cream
5 None egg yolks
1/2 cup granulated sugar
1 tsp vanilla extract
6.5 oz white chocolate, chopped
None None FOR THE RASPBERRY SAUCE
7 oz frozen raspberries
1/2 cup granulated sugar
2 tsp lemon juice
None None fresh raspberries, to serve

Preparation

Scald milk and cream. Whisk together egg yolks, sugar and vanilla until pale and thick. Slowly whisk in milk mixture. Transfer to a clean saucepan and cook over low heat, stirring constantly, for 10 mins, or until thick enough to coat the back of a spoon. Remove from heat and add chocolate. Stir until combined. Strain into a bowl and place over an ice bath to cool completely.
Meanwhile, to make the raspberry sauce, heat raspberries and sugar, stirring occasionally, until raspberries have thawed and sugar has dissolved. Simmer for 5 mins. Add lemon juice then strain. Chill until required.
Churn ice cream in an ice cream maker according to manufacturer's instructions. Transfer to a lidded container and place in freezer until frozen.
To serve, scoop ice cream into 4 serving bowls. Drizzle with raspberry sauce and top with a handful of fresh raspberries.