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1
Prepare a large bowl or pan of ice water.
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2
To make the Truffles: In the top of a double boiler, heat the chocolate, cream, and butter over simmering water, stirring until smooth.
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3
Stir in the framboise.
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4
Transfer to a small container and let cool.
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5
Cover and refrigerate until cold and firm, about 1 hour.
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6
Scoop out 1/2-teaspoon portions and drop them onto an aluminum foil-lined baking sheet.
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7
Cover and refrigerate until ready to use.
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8
In a bowl, whisk together 1/2 cup of the half-and-half, the sugar, cornstarch, and salt.
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9
In a small saucepan, bring the remaining 1/4 cups half-and-half just to a boil over medium heat.
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10
Whisk in the sugar mixture and boil until thickened, about 2 to 3 minutes.
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11
Let cool to 110F on a candy thermometer, Place the white chocolate in a heatproof bowl and pour the hot half-and-half over it.
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12
Stir until the chocolate is melted.
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13
Place the bowl in the ice bath and stir the mixture occasionally until it cools to room temperature.
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14
Stir in the cream and vanilla, cover, and refrigerate until thoroughly chilled, about 3 hours.
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15
Freeze in an ice cream maker according to the manufacturers instructions.
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16
When the ice cream is almost frozen, spoon in the framboise, if desired, and churn until blended in, about 1 minute more, Add the chocolate truffles and churn until blended in, about 15 seconds more.
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17
Transfer to a container, cover, and freeze until firm, about 2 hours.
