What's the Scoop? - White Chocolate Raspberry Swirl Ice Cream

Sorry I missed "What's the Scoop?" last week. Between having company here in Texas and then visiting family in Arizona, ice cream and blogging was the last thing on my mind. But, I am a back and have a great flavor to share with you!

I LOVE raspberries and white chocolate together. In fact, these scones are one of my favorites. I thought the two flavors together would make a great ice cream, so I present to you white chocolate ice cream with a raspberry coulis swirl. So pretty and so delicious!

Enjoy!

White Chocolate Raspberry Swirl Ice Cream

Ice Cream recipe from Williams-Sonoma

Raspberry Coulis recipe from Dorie Greenspan

Ice Cream:

1 1/2 cups whole milk

1 cup heavy cream

4 oz white chocolate, chopped

4 large egg yolks

1/2 cup sugar

Pinch of salt

Combine milk and 1/2 cup cream in saucepan; heat until bubbles form around edges. Pour over chopped chocolate and let stand until melted then whisk until smooth.

In a seperate bowl, combine egg yolks, sugar, salt, and remaining cream. Whisk until smooth.

Gradually whisk in 1/2 cup of warmed milk mixture into egg mixture. Pour remaining egg mixture back into saucepan and stir in remaining milk mixture. Cook over medium heat, stirring constantly, until thick enough to coat back of wooden spoon. Strain through a fine mesh sieve. Cover with plastic wrap, pressing it onto the custard, and chill.

Once cold, freeze according to ice cream machine directions. Once frozen, swirl in raspberry coulis (recipe below).

Raspberry Coulis:

2 cups raspberries

3 TBSP sugar (more or less to taste)

Put berries and sugar in blender and process until pureed. Taste and mix in more sugar if needed. Press the coulis through a strainer to eliminate seeds.