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1
To prepare the Sauce: Press the raspberries and their syrup through a sieve into a saucepan.
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2
Add the corn syrup, lemon juice, and cornstarch mixture.
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3
(If using preserves, omit the cornstarch mixture, but add the water.) Bring to a boil, stirring often, then simmer for 1-2 minutes.
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4
Pour into a bowl and cool, then chill For the Ice Cream: In a saucepan, combine the milk and 1 cup of the cream and bring to a boil.
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5
Beat the yolks and the sugar in a bowl with a hand-held electric mixture for 2-3 minutes, until thick and creamy.
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6
Gradually pour the hot milk mixture over the yolks and return to the pan.
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7
Cook over medium heat until the custard coats the back of a wooden spoon, stirring constantly Remove the pan from the heat and stir in the white chocolate until melted and smooth.
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8
Pour the remaining cream into a large bowl.
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9
Strain in the hot custard, mix well, then stir in the vanilla.
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10
Cool, then transfer the custard to an ice-cream maker and freeze it according to the manufactor's instructions When the mixture is frozen, but still soft, transfer 1/3 of the ice cream into a freezerproof bowl.
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11
Set half the raspberry sauce aside.
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12
Spoon a third of the remaining sauce over the ice cream.
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13
Cover with another 1/3 over the ice cream and then more sauce.
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14
Repeat.
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15
With a knife or spoon, lightly marble the mixture.
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16
Cover and freeze.
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17
Let the ice cream soften for 15 minutes before serving with the remaining sauce.
