White Chocolate Raspberry Ripple Ice Cream

 

This white chocolate raspberry ripple ice cream tasted like the Tillamook ice cream I used to buy. This is a simple recipe and easy recipe to make even without a ice cream maker. 

Ingredients

2 + 1/2 cups heavy whipping cream
1/2 cups white sugar
1 tablespoon vanilla bean paste

1 cup of white chocolate chips

for the raspberry compote
1 cup fresh or frozen  raspberries
1/4 cups white sugar
1 teaspoon of lemon juice

Directions

1.  To make the raspberry compote, add all the ingredients for the raspberry compote into a 
     pot and heat it on medium heat  and stir occasionally until you get a thick raspberry 
     compote.  Keep it aside to cool. Refrigerate the raspberry compote until it is ready to be 
     used. 
2.  Put the white chocolate chips into a microwaveable bowl with the half cup of heavy 
     whipping cream.  Microwave the white chocolate for 30 seconds.  Remove from the 
     microwave and mix the white chocolate.  If the white chocolate is not completely melted, 
     microwave the white chocolate with the cream for another 30 seconds. Mix well until the 
     white chocolate is completely melted.  It took 2, 30 second intervals to completely melt 
     my white chocolate. Keep the white chocolate ganache or melted white chocolate with 
     cream mixture aside.
3.  Next heat the remaining 2 cups of heavy whipping cream with 1/2 cup of sugar and the 
     vanilla bean paste  in a pot on medium low heat. Once the sugar has melted, add the 
     white chocolate ganache and mix well. Don't boil the milk. 
4.  Remove from the heat and pour the ice cream mixture into a mixing bowl.  I poured       
      mine directly into my stainless steel kitchen aid mixing bowl.
3.  Once the ice cream mixture is cool, leave it in the freezer for about 3-4 hours or until you 
      see ice crystals forming at the sides of ice cream.
5.  Remove the ice cream from the freezer and beat it with hand mixer or paddle mixer for 2-
      3 minutes or you can just use an ice cream maker.  I used my kitchen aid paddle mixer to 
      churn my ice cream. 
6.  Put the ice cream mixture back into the freezer for another 3-4 hours.  Repeat step no. 5 
     after 3-4 hours of freezing for the second time. 
7.  After churning the ice cream for the second time remove the ice cream from the mixing 
     bowl.  Take a freezer proof container and place about 2-3 tablespoons of ice cream in it. 
     Take a teaspoon and drop teaspoonful of raspberry compote over the white chocolate ice 
     cream. 
8.  Repeat step 7 until all the white chocolate ice cream is and raspberry compote is used up. 
     Take a table knife and cut through the ice cream to create the ripple effect. Cover the 
     white chocolate raspberry ripple ice cream and freeze it for at least 8 hours or overnight 
     before serving