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White Chocolate Ice Cream With Raspberry Sauce

White Chocolate Ice Cream With Raspberry Sauce

Make Raspberry Sauce while ice cream mixture chills. That way they'll both be ready at the same time.

Southern Living NOVEMBER 2009

  • Yield: Makes 8 servings
  • Prep time: 30 Minutes
  • Total: 2 Hours, 30 Minutes


  • 3 (4-oz.) white chocolate baking bars
  • 3 1/4 cups whole milk, divided
  • 1/2 cup sugar, divided
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • Raspberry Sauce
  • Quick Chocolate Sauce (optional)


1. Pour water to depth of 1 inch into bottom of a double boiler over medium heat; bring to a boil. Reduce heat to low, and simmer; place chocolate and 1/4 cup milk in top of double boiler over simmering water. Cook, stirring occasionally, 8 to 10 minutes or until melted. Remove from heat, and cool 10 minutes.

2. Meanwhile, cook remaining 3 cups milk and 1/4 cup sugar in a heavy non-aluminum saucepan over medium heat, stirring often, 8 minutes or just until it begins to steam (do not boil); remove from heat.

3. Whisk together eggs and remaining 1/4 cup sugar in a large bowl. Gradually whisk 1 cup hot milk mixture into egg mixture; gradually whisk egg mixture into remaining hot milk mixture.

4. Cook over medium heat, stirring constantly, 2 to 3 minutes. (A candy thermometer should register 160° or higher.) Stir in vanilla.

5. Remove from heat, and pour mixture through a non-aluminum fine wire-mesh strainer into a bowl. Whisk in melted chocolate mixture. Cover and chill 2 hours or until cold.

6. Pour mixture into freezer container of a 1-gal. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times will vary.) Serve with Raspberry Sauce or Quick Chocolate Sauce.

Note: We tested with Ghirardelli White Chocolate Baking Bar.


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White Chocolate Ice Cream With Raspberry Sauce Recipe