Makes about 1 quart. Everyone who works at the Creamery calls this ice cream “Magic of the ’80s.” The name came about thanks to a not-so favorable review on Yelp, in which the reviewer derided the combination of white chocolate and raspberries for being “very ’80s.” True, the combination was popular back then, but for good reason: the tartness of the raspberries perfectly offsets the creaminess of the white chocolate. The guest eventually took down the review, began dating one of our bakers (they are now engaged!), and now enjoys all the flavors of ice cream (even this one) with great regularity.
TECHNIQUE: Ice cream
SPECIAL EQUIPMENT: Ice cream machine
CHILLING TIME: 2 hours or overnight
SHELF LIFE: 1 week
INGREDIENTS:
- 5 large egg yolks
- ¼ cup sugar
- 5 ounces white chocolate, finely chopped (1¼ cups)
- 2 cups heavy cream
- ¾ cup whole milk
- ¼ teaspoon kosher salt
- ¼ teaspoon pure vanilla extract
- ½ cup Raspberry Swirl Sauce
INSTRUCTIONS:
MAKE THE BASE
- In a medium heatproof bowl, whisk the yolks just to break them up, then whisk in half of the sugar (2 tablespoons). Set aside. Put the chopped chocolate in another medium heatproof bowl and set that aside as well.
- In a heavy nonreactive saucepan, stir together the cream, milk, salt, and the remaining sugar (2 tablespoons) and put the pan over medium-high heat. When the mixture approaches a bare simmer, reduce the heat to medium.
- Carefully scoop out about ½ cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with the egg yolks. Repeat, adding another ½ cup of the hot cream to the bowl with the yolks. Using a heatproof rubber spatula, stir the cream in the saucepan as you slowly pour the egg-and-cream mixture from the bowl into the pan.
- Cook the mixture carefully over medium heat, stirring constantly, until it is thickened, coats the back of a spatula, and holds a clear path when you run your finger across the spatula, 1 to 2 minutes longer.
- Strain the base through a fine-mesh strainer into the bowl with the white chocolate and whisk to combine. Set the container into an ice-water bath, wash your spatula, and use it to stir the base occasionally until it is cool. Remove the container from the ice-water bath, cover with plastic wrap, and refrigerate the base for at least 2 hours or overnight.
FREEZE THE ICE CREAM
- Whisk the vanilla into the chilled base.
- Freeze in your ice cream machine according to the manufacturer’s instructions. While the ice cream is churning, put the container you’ll use to store the ice cream into the freezer.
- As you transfer the ice cream to the storage container, drizzle in some raspberry purée after every few spoonfuls. When all the ice cream is in the container, use a chopstick or butter knife to gently swirl the mixture. Enjoy right away or, for a firmer ice cream, freeze for at least 4 hours.
MAKE IT YOUR OWN
- Add finely chopped white chocolate just as the ice cream finishes churning and before incorporating the raspberry swirl.
SERVE IT WITH …
- Balsamic Strawberry Ice Cream or Blackberry Ice Cream
- Hot Fudge Sauce
- Chopped toasted almonds
