White Chocolate Raspberry Icecream

Summers are unforgiving this year in California.Ever since I moved here this year is the first time Im seeing temperatures touch 100s. We all crave for cool treats for the summer, although Id like to eat healthy and go for fruits majority of the time, I do crave that little indulgence here and there.

To satisfy that craving I made this recipe incorporating the freshness of the berries from the summer and the sweetness from the white chocolate.

Ingredients
2 cups full fat cream
1 1/3 cup whole milk
1/2 cup milk powder
4 egg yolks
3/4 cup sugar
2 tablespoons Raspberry preserves
7 oz white chocolate(Baking chocolate not chocolate bars) chopped finely
2 tablespoons white chocolate chips

Procedure:
1.Pour milk, cream, milk powder and ½ of the sugar in a saucepan, whisk to incorporate the sugar and bring to simmer.Make sure all the milk powder has dissolved.
2.In a bowl whisk the egg yolks with the remaining sugar till pale.
3.Now slowly add the milk mixture to the egg yolks  to temper.
4.Once combined, pour this base into a saucepan on medium low heat continue to whisk until the mixture reaches 175F.
5.Immediately take off the heat and place it on an ice bath and add the white chocolate to it to melt and combine.
6.Put in the refrigerator to chill overnight and churn according to the manufacturers directions.
7.Transfer the mixture to a container swirling in raspberry preserves and white chocolate chips in between.

Tips:
Make sure you cook the eggs to temperature else you may risk salmonella, try using pasteurized eggs.
You can also use mixed berry preserves instead of raspberry.

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