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ICE CREAM - Raspberry Stracciatelle Ice Cream (Bobby)
Nb persons: 0
Yield: 4 cups
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| Raspberry Stracciatelle Ice Cream Recipe courtesy Bobby Flay INGREDIENTS | |
| 2 cups | heavy cream |
| 1 cup | whole milk |
| 1 cup | granulated sugar |
| 7 large | egg yolks |
| 1 1/2 cups | raspberry puree, best quality |
| 8 ounces | melted white chocolate |
DIRECTIONS
Bring cream and milk to a simmer in a medium saucepan. In a bowl, whisk together sugar and yolks until pale and thickened. Slowly whisk in warm cream mixture to sugar and yolks then return to the saucepan over medium-high heat. Stir continuously until mixture is slightly thickened and coats the back of a spoon. Strain mixture into a bowl and place into an ice bath, stirring until cold. Remove from ice bath, whisk in raspberry puree until a pink color is formed and process in an ice cream machine according to the manufacturer's instructions.
Melt white chocolate in a double boiler. Scrape the ice cream into a large metal bowl. Continuously drizzle in the melted white chocolate while stirring at the same time with a large spatula, until fully incorporated. Cover and place in the freezer until firm.
© Recipe courtesy Bobby Flay
Printed on March 5, 2014 from http://www.cookingchanneltv.com/recipes/bobby-flay/raspberry-stracciatelle-ice-cream.print.html
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