Preparation time: 4 hours 35 minutes
Cooking time: 15 minute
Total time: 4 hours 50 minutes
For raspberry pure:200 g (16 oz) raspberries
30 g (2 tbsp) sugar
For ice cream base:4 egg yolks
160 ml (2/3 cup) milk
240 ml (1 cup) cream
70 g (1/3 cup) sugar
150g (5 oz) white chocolate, melted
Add the raspberries and sugar in a medium pan and cook over medium heat for 10 minutes or until sauce thickens. Strain through a fine sieve to discard seeds and set aside to cool completely.
In a large heavy bottom saucepan add the milk, cream and half of sugar. Bring to a boil over medium heat and remove from the heat. Meanwhile, put the egg yolks and remaining sugar in a bowl and beat with a whisk until pale yellow and thick. Gradually pour hot milk mixture into beaten yolks, stirring constantly with whisk.
Return the mixture to saucepan and heat over medium low heat. Cook, stirring constantly with a wooden spoon for 5 minutes or until Chef Remi Cooking Thermometer registers 140° F. Remove from the heat and stir in melted white chocolate. Mix well until smooth. Cover with plastic wrap and let it cool completely. Then transfer in a refrigerator and chill for minimum four hours. Transfer the mixture to an ice cream maker and freeze according to manufacturer’s instructions. When the ice cream is done, pour half of it into the loaf pan. Spoon half the raspberry puree on top. Use a fork or knife to swirl. Repeat with remaining ice cream and puree, then cover with foil and freeze for 4 hours or until firm.