Blackberry Swirled White Chocolate Ice Cream recipe adapted from David Lebovitz

By Foodiewife

Ingredients

• 8 oz white chocolate, finely chopped
• 1 cup whole milk
• 2/3 cup sugar
• pinch of salt
• 5 large egg yolks
• 2 cups heavy cream
• 1 cup fresh blackberries
• 2 tablespoons sugar

Preparation

Step 1

Put the chocolate pieces in a large bowl and set a mesh strainer over the top.

Warm the milk, sugar, and salt in a medium saucepan. In a separate medium bowl whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer over the white chocolate. Stir until white chocolate is completely melted and the mixture is smooth, then stir in the cream. Stir until cool over an ice bath. Chill the mixture thoroughly in the refrigerator overnight for flavors to meld.

When ready to prepare the ice cream, combine the berries and sugar in a bowl and mash slightly; set aside. Pour the chilled mixture into your ice cream maker and churn account to the manufacturer's instructions. After the ice cream has churned, alternately place the ice cream and a couple tablespoons of the blackberry mixture into your freezer container. Freezer overnight for ice cream to ripen before enjoying.