Raspberry Stracciatelle Ice Cream

1. 1

   Bring cream and milk to a simmer in a medium saucepan.

2. 2

   In a bowl, whisk together sugar and yolks until pale and thickened.

3. 3

   Slowly whisk in warm cream mixture to sugar and yolks then return to the saucepan over medium-high heat.

4. 4

   Stir continuously until mixture is slightly thickened and coats the back of a spoon.

5. 5

   Strain mixture into a bowl and place into an ice bath, stirring until cold.

6. 6

   Remove from ice bath, whisk in raspberry puree until a pink color is formed and process in an ice cream machine according to the manufacturer's instructions.

7. 7

   Melt white chocolate in a double boiler.

8. 8

   Scrape the ice cream into a large metal bowl.

9. 9

   Continuously drizzle in the melted white chocolate while stirring at the same time with a large spatula, until fully incorporated.

10. 10

    Cover and place in the freezer until firm.

No additional tips available.