White Chocolate Raspberry Ice Cream

Instructions

1. In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, fine sea salt, and chopped white chocolate.
2. Heat the mixture over medium-low heat, stirring often, until the white chocolate has fully melted and the mixture is smooth but do not boil.
3. Remove from heat and stir in the pure vanilla extract.
4. In a blender or food processor, purée the raspberries with the 2 tablespoons sugar until smooth. Strain the purée through a fine mesh sieve to remove seeds and set aside.
5. Chill the white chocolate and cream mixture thoroughly in the refrigerator for at least 2 hours until cold.
6. Once chilled, pour the custard base into an ice cream maker and churn according to the manufacturer’s instructions, about 30 to 40 minutes until soft-serve consistency is reached.
7. After the ice cream begins to thicken, gradually drizzle in the raspberry purée while continuing to churn to create ribbon swirls.
8. Transfer the ice cream to a container and freeze for 45 minutes or until firm enough to scoop.
9. Serve chilled with extra fresh raspberries if desired.