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.
White Chocolate Raspberry Truffle Ice Cream
Yesterday I kicked off Ice Cream Week here on House of Nash Eats with one of my husband’s favorite flavors – Caramel Oreo Fudge Ripple. July is National Ice Cream Month so I’m starting things off by sharing some of my favorite ice cream recipes all week long!
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.
Instead, make a batch of this flavor at home and you can get a lot more ice cream to satisfy your cravings and share with family and friends!
Another reason I wanted to share this recipe at the start of Ice Cream Week is because the white chocolate base is such a great canvas for changing things up with different mix-ins. This base is perfect for pairing with fruity flavors like blueberry or strawberry swirls, or folding in small chunks of cookie dough or brownies and chopped roasted macadamia nuts for a totally different flavor and texture profile.
And the raspberry swirl and chocolate truffles can be used to create other flavors as well, like adding them to a chocolate base for an even more decadent fruity double chocolate ice cream!
How to make white chocolate ice cream base
The technique for making a white chocolate ice cream base is super easy if you have ever made a custard-based ice cream before. You will heat milk, cream, and sugar in a medium saucepan until it is hot, but not boiling, then pour about a cup of the hot liquid over some egg yolks and sugar that are whisked together in a separate bowl. The hot cream mixture tempers the egg yolks (i.e., heats them slowly and gently) so you you can then pour the tempered liquid back into the larger pan with the rest of the hot liquid without scrambling the eggs.
That gets heated until the mixture reaches 175 degrees F on a candy thermometer and is thickened just enough to coat the back of a wooden spoon. If you run your finger down the back of the spoon, you should be able to see a faint stripe, which is another indicator that the ice cream base is done.
Then just pour the hot liquid into a large bowl over the chopped white chocolate and stir until the white chocolate is completely melted. The residual heat of the custard base melts the white chocolate really quickly. Then the mixture goes into the refrigerator to chill thoroughly for at least 4 hours before churning in an ice cream maker until frozen.
How to make raspberry sauce
Making the raspberry sauce is simple. Just combine the raspberries, corn syrup, lemon juice and sugar in a small saucepan and heat until the raspberries break down and release their juices, then strain through a fine mesh strainer to remove the seeds by pressing against the crushed berries to get out as much juice as possible while the solids stay behind. Normally I don’t mind raspberry seeds, but I don’t care for them in ice cream.
Transfer the juice back to the pan. Then make a slurry with the cornstarch and water and stir it in to thicken the sauce just slightly before removing from the heat and allowing the raspberry sauce to cool completely and chill in the fridge until you are ready to assemble the ice cream. You might not end up using all the raspberry sauce this recipe makes, but I find it much easier to cook a larger amount of sauce and then just use any extra as a syrup over pancakes or save it to drizzle on top of ice cream as a sauce later on.
How to make chocolate truffle pieces for ice cream
Truffles are the easiest part of this whole thing! Simply heat some cream in a bowl in the microwave, then pour it over finely chopped chocolate and stir until the chocolate has melted completely.
Then pour the chocolate mixture onto a large plate lined with a piece of parchment paper and spread it into a thin, even layer. That goes into the fridge as well until completely chilled and solid.
While the ice cream is churning, cut the chilled chocolate into very small pieces for your chocolate truffles. I basically diced mine into really tiny pieces so I didn’t end up with big chunks of truffles in the ice cream.
When the ice cream is frozen to a soft-serve consistency (about 20-25 minutes), fold the chocolate truffle pieces into the ice cream using a rubber spatula so they are evenly distributed. Then layer scoops of the chocolate truffle studded white chocolate ice cream into the container you plan to store the ice cream in, drizzling a little of the raspberry sauce between layers to create a raspberry swirl effect throughout the ice cream so that when it is scooped, there is a bit of raspberry swirl and chocolate truffle in each bite of luxurious white chocolate ice cream.
Are you making ice cream over the 4th of July? Share a picture on Instagram and tag me at @houseofnasheats so I can see!
White Chocolate Base
- 2 cups heavy cream
- 1 cups whole milk
- 6 ounces white chocolate, chopped (about 1 1/2 cups)
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 5 large egg yolks
- 2 cups raspberries (2 half-pint baskets)
- 2 tablespoons granulated sugar
- 1 1/2 tablespoons corn syrup
- 1 tablespoon lemon juice
- 1 1/2 tablespoons cornstarch
- 1 1/2 tablespoons water
- 1/4 cup heavy cream
- 3/4 cup semi-sweet chocolate, chopped
White Chocolate Base
- In a medium saucepan over medium heat, combine the heavy cream, milk, salt, and half of the sugar. Stir frequently, checking to make sure the liquid is getting hot but not coming to a simmer. If using a candy thermometer, watch for the liquid to reach about 140 degrees. Meanwhile, whisk the egg yolks with the remaining half of the sugar in a large bowl.
- Once the liquid is hot but not boiling, temper the egg yolks with hot liquid by adding about a cup of the hot cream mixture to the whisked egg yolks and sugar, whisking thoroughly to warm them. Then add the tempered egg yolks to the saucepan with the rest of the hot liquid and stir, continuing to cook over medium heat, just until it comes up to 175 degrees F on a thermometer or until it thickens enough to barely coat the back of a wooden spoon. Remove from heat.
- Pour the hot custard over the chopped white chocolate in a large bowl and stir until the chocolate is melted. Cover the bowl with plastic wrap and cool completely (about 4 hours). Stir in the vanilla just before churning.
- Combine the raspberries, sugar, corn syrup, and lemon juice in a small saucepan over medium heat. Cook, stirring frequently, until the raspberries release their juices and have broken down, about 5-8 minutes. Pour through a fine mesh strainer, pressing the raspberries against the sides of the strainer to get out as much juice as possible and discard the seeds and solids before returning the strained raspberry juice to the pan over medium heat.
- Combine the cornstarch and water to create a slurry, then stir it into the raspberry juice. Cook 1-2 minutes, stirring constantly, until the sauce thickens, then cool completely.
- Heat the cream in the microwave for 1 minute. Pour the hot cream over the chopped chocolate in a medium bowl and stir until combined.
- Transfer the melted chocolate to a small, rimmed plate lined with parchment paper and spread it into an even layer. Chill thoroughly in the fridge, then cut into small chunks before churning the ice cream.
- Churn the white chocolate ice cream base according to your ice cream maker's instructions. When frozen to a soft-serve state, fold in the chocolate truffle pieces with a rubber spatula, then layer the ice cream with drizzles of raspberry sauce into a freezer-safe container. You may not need all the raspberry sauce, but any leftovers are wonderful drizzled on ice cream or used as a syrup on pancakes or waffles. Freeze the ice cream for 4 hours until the ice cream is completely frozen.
Adapted from Hearts in My Oven.
Amount Per Serving: Calories: 451 Saturated Fat: 19g Cholesterol: 172mg Sodium: 112mg Carbohydrates: 33g Fiber: 2g Sugar: 27g Protein: 5g