1. To prepare the Sauce: Press the raspberries and their syrup through a sieve into a saucepan. 2. Add the corn syrup, lemon juice, and cornstarch mixture. 3. (If using preserves, omit the cornstarch mixture, but add the water.) Bring to a boil, stirring often, then simmer for 1-2 minutes. 4. Pour into a bowl and cool, then chill For the Ice Cream: In a saucepan, combine the milk and 1 cup of the cream and bring to a boil. 5. Beat the yolks and the sugar in a bowl with a hand-held electric mixture for 2-3 minutes, until thick and creamy. 6. Gradually pour the hot milk mixture over the yolks and return to the pan. 7. Cook over medium heat until the custard coats the back of a wooden spoon, stirring constantly Remove the pan from the heat and stir in the white chocolate until melted and smooth. 8. Pour the remaining cream into a large bowl. 9. Strain in the hot custard, mix well, then stir in the vanilla. 10. Cool, then transfer the custard to an ice-cream maker and freeze it according to the manufactor's instructions When the mixture is frozen, but still soft, transfer 1/3 of the ice cream into a freezerproof bowl. 11. Set half the raspberry sauce aside. 12. Spoon a third of the remaining sauce over the ice cream. 13. Cover with another 1/3 over the ice cream and then more sauce. 14. Repeat. 15. With a knife or spoon, lightly marble the mixture. 16. Cover and freeze. 17. Let the ice cream soften for 15 minutes before serving with the remaining sauce. ---------------------------------------------------------------------------
Nutrition
Ingredients
