White Chocolate Raspberry Ice Cream
- 2 1/2 cups heavy cream (360 ml/ 12 fl oz)
- 1 cup unsweetened almond milk (360 ml/ 12 fl oz)
- 1/2 cup Swerve Sweetener (or other erythritol-based sweetener
- 4 large egg yolks
- 1 1/2 ounces cocoa butter (360 ml/ 12 fl oz)
- 1/2 teaspoon xanthan gum
- 3 tablespoons vodka (360 ml/ 12 fl oz)
- 1 teaspoon vanilla extract (360 ml/ 12 fl oz)
- 1/4 teaspoon stevia extract (360 ml/ 12 fl oz)
- 1 1/2 cups frozen raspberries (360 ml/ 12 fl oz)
- Set a large bowl over an ice bath and set aside.
- Combine cream, almond milk and sweetener in medium saucepan over medium heat.
- Stir until sweetener dissolves and mixture reaches 175F on an instant read thermometer.
- Whisk egg yolks in a medium bowl.
- Slowly add about 1 cup of the hot cream mixture, whisking continuously, to temper the yolks.
- Then slowly whisk egg yolk mixture back into cream, whisking continuously.
- Cook until mixture reaches 180F on an instant read thermometer.
- Remove from heat and add chopped cocoa butter.
- Let stand one minute to melt, then whisk to combine.
- Sprinkle mixture with xanthan gum and whisk vigorously to combine.
- Pour mixture into bowl set over ice bath and allow to cool 10 minutes.
- Then wrap tightly in plastic wrap and chill at least 3 hours.
- Stir in vodka, if using, and stir in vanilla and stevia extract to combine.
- Pour mixture into the canister of an ice cream maker and churn according to manufacturers directions.
- Transfer half of the churned ice cream to an airtight container and swirl in half of the frozen raspberries.
- Transfer remaining mixture to the container and swirl in remaining berries.
- Cover tightly and freeze until firm but not rock hard, about 1 hour.
Originally posted 2019-02-20 17:40:01.