How to make raspberry and white chocolate ice cream

How to make raspberry and white chocolate ice cream

White Chocolate Raspberry Truffle Ice Cream is a make-at-home version of a Haagen-Dazs favorite.  It is a luxurious combination of creamy white chocolate ice cream with a sweet-tart raspberry swirl and decadent chunks of chocolate truffles.

Today I’m sharing one of my favorite flavors!  Now, you can actually pick up a pint of white chocolate raspberry truffle ice cream from Haagen-Dazs at the store.  It’s what I have done for ages whenever I want a special treat.  But you’ll pay a pretty penny for it!  Especially if you intend to share it with more than just one person.

Creamy, tangy raspberry ice cream pops dipped in luscious raspberry-flavored white chocolate and sprinkled with freeze dried raspberries. The perfect sweet treat !

Ingredients:

• 1 1/2 cups (7 ounces) fresh or frozen raspberries
• 1/2 teaspoon lemon uice
• 3/4 cup (5 1/4 ounce) granulated sugar
• seeds of 1 vanilla bean, or 1 teaspoon vanilla bean extract or paste
• 1/2 cup heavy whipping cream
• 1/2 cup buttermilk
• 12 ounces white chocolate, finely chopped
• 1 tablespoon cocoa butter or vegetable shortening
• 1/2 cup (about 1/2 ounce) freeze dried raspberries

Directions:

1. Combine raspberries, lemon juice, sugar and vanilla bean in a saucepan. Bring to a simmer over medium heat, mashing berries as the mixture cooks.
2. Strain through a fine mesh sieve, pressing out as much of the liquid as possible. Discard seeds. Let cool to room temperature.
3. Add cream and buttermilk; cover, pressing plastic wrap down on the surface of the mixture. Chill for 3 to 4 hours or overnight until completely cooled.
4. At this point, if you want to churn your popsicles, pour mixture into an ice cream maker and churn according to manufacturers instructions. Spread into silicone molds (standard popsicle molds will not work with churned ice cream). Alternatively, you can pour chilled raspberry mixture directly into popsicle molds. (Your pops won’t be as creamy, and you’ll end up with 5 pops instead of 6; but the flavor is still quite good!)
5. Insert sticks into molds and freeze overnight until firm. Remove pops from molds and arrange on a frozen baking sheet lined with parchment paper. Return to freezer while you prepare the coating.
6. Gently melt white chocolate and cocoa butter or shortening in a double boiler or in the microwave in short intervals at half power. When white chocolate is almost melted, remove from heat and allow the residual heat to melt the remaining pieces.
7. Grind about half of the freeze dried raspberries in a small food processor or spice grinder until very fine, you should have about 1 1/2 tablespoons of powder. Add to melted white chocolate and stir until incorporated. Coarsely crush the remaining raspberries; these you’ll use to garnish the dipped pops.
8. Transfer white chocolate mixture to a tall glass that’s wide enough to fit your pops. Working quickly, remove pops from the freezer and dip each one fully into coating. Return to parchment and sprinkle with crushed raspberries (you only have about 20 seconds to do this before the coating sets, so work quickly!) Repeat with remaining pops. Return to freezer for another hour or two to allow the pops to freeze up firmly once again. Pops will keep in the freezer for up to 2 weeks, optionally wrap individually in plastic wrap to protect from freezer burn.