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.