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White Chocolate-Raspberry Ice Cream

Source of Recipe


The Seattle Times






List of Ingredients



• 2 cups whipping cream
  
• 1/2 cup milk
  
• 1/2 cup sugar
  
• 6 ounces white chocolate, finely chopped
  
• 1/2 tsp vanilla
  
• 1/2 pint raspberries
  






Instructions



1. Combine the whipping cream, milk and sugar in a 3-quart saucepan; bring to a boil. Remove from the heat and whisk in the white chocolate and vanilla. Continue whisking gently until the chocolate has completely melted. Pour the mixture into a bowl and refrigerate until completely chilled, about 2 hours.
   
   
2. Transfer the mixture to an ice cream machine and freeze according to the manufacturer's directions. Ten minutes before the ice cream is done, add the raspberries and continue freezing.
   
   
3. Place the ice cream in the freezer and let age several hours or overnight.
   
   Makes 6 servings.