White Chocolate Raspberry Ice Cream

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3.5 from 194 votes

White Chocolate Raspberry Ice Cream

5 minutes
Calories 420kcal

Ingredients

  • 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)

Instructions

  • 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.

Nutrition

Calories: 420kcal

Originally posted 2019-02-20 17:40:01.

Article Categories:
Cuisine

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