This White Chocolate Raspberry Truffle Ice Cream Recipe will produce the most delicious homemade version of the popular Lemon Raspberry White Chocolate by Häagen-Dazs. The lovely combination of white chocolate ice cream with a sweet-tart raspberry swirl and decadent chunks of chocolate truffles will amaze even the biggest skeptics. You have to try it.
White Chocolate Raspberry Truffle Ice Cream Recipe
White Chocolate Base
- 2 cups heavy cream
- 1 cups whole milk
- 6 ounces white chocolate chopped (about 1 1/2 cups)
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 5 large egg yolks
- 2 cups raspberries 2 half-pint baskets
- 2 tablespoons granulated sugar
- 1 1/2 tablespoons corn syrup
- 1 tablespoon lemon juice
- 1 1/2 tablespoons cornstarch
- 1 1/2 tablespoons water
- 1/4 cup heavy cream
- 3/4 cup semi-sweet chocolate chopped
White Chocolate Base
In a medium saucepan over medium heat, combine the heavy cream, milk, salt, and half of the sugar. Stir frequently, checking to make sure the liquid is getting hot but not coming to a simmer. If using a candy thermometer, watch for the liquid to reach about 140 degrees. Meanwhile, whisk the egg yolks with the remaining half of the sugar in a large bowl.
Once the liquid is hot but not boiling, temper the egg yolks with hot liquid by adding about a cup of the hot cream mixture to the whisked egg yolks and sugar, whisking thoroughly to warm them. Then add the tempered egg yolks to the saucepan with the rest of the hot liquid and stir, continuing to cook over medium heat, just until it comes up to 175 degrees F on a thermometer or until it thickens enough to barely coat the back of a wooden spoon. Remove from heat.
Pour the hot custard over the chopped white chocolate in a large bowl and stir until the chocolate is melted. Cover the bowl with plastic wrap and cool completely (about 4 hours). Stir in the vanilla just before churning.
Combine the raspberries, sugar, corn syrup, and lemon juice in a small saucepan over medium heat. Cook, stirring frequently, until the raspberries release their juices and have broken down, about 5-8 minutes. Pour through a fine mesh strainer, pressing the raspberries against the sides of the strainer to get out as much juice as possible and discard the seeds and solids before returning the strained raspberry juice to the pan over medium heat.
Combine the cornstarch and water to create a slurry, then stir it into the raspberry juice. Cook 1-2 minutes, stirring constantly, until the sauce thickens, then cool completely.
Heat the cream in the microwave for 1 minute. Pour the hot cream over the chopped chocolate in a medium bowl and stir until combined.
Transfer the melted chocolate to a small, rimmed plate lined with parchment paper and spread it into an even layer. Chill thoroughly in the fridge, then cut into small chunks before churning the ice cream.
Churn the white chocolate ice cream base according to your ice cream maker's instructions. When frozen to a soft-serve state, fold in the chocolate truffle pieces with a rubber spatula, then layer the ice cream with drizzles of raspberry sauce into a freezer-safe container. You may not need all the raspberry sauce, but any leftovers are wonderful drizzled on ice cream or used as a syrup on pancakes or waffles. Freeze the ice cream for 4 hours until the ice cream is completely frozen.