Recipe courtesy of Bobby Flay
Episode: Ice Cream
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Raspberry Stracciatelle Ice Cream
Total:
2 hr 15 min
Prep:
5 min
Inactive:
2 hr
Cook:
10 min
Yield:
4 cups
Level:
Intermediate
Total:
2 hr 15 min
Prep:
5 min
Inactive:
2 hr
Cook:
10 min
Yield:
4 cups
Level:
Intermediate

Ingredients

  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 cup granulated sugar
  • 7 large egg yolks
  • 1 1/2 cups raspberry puree, best quality
  • 8 ounces melted white chocolate

Directions

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.

Melt 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.

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