Bring cream and milk
to a simmer
in a medium saucepan. In a bowl, whisk together sugar and yolks until pale and thickened. Slowly whisk
in warm cream mixture to sugar and yolks then return to the saucepan
over medium-high heat. Stir continuously until mixture is slightly thickened and coats the back of a spoon. Strain
mixture into a bowl and place into an ice bath, stirring until cold. Remove from ice bath, whisk in raspberry
puree until a pink color is formed and process in an ice cream
machine according to the manufacturer's instructions.
white chocolate in a double boiler
. Scrape the ice cream into a large metal bowl. Continuously drizzle
in the melted white chocolate
while stirring at the same time with a large spatula
, until fully incorporated. Cover and place in the freezer until firm.