This indulgent ice cream which uses Tony's Chocolonely White Chocolate Raspberry Popping Candy will be an absolute hit with kids & adults alike. Feel free to try one of the other Tony's Chocolonely flavours in this
recipe too. We think the dark chocolate, almond and sea salt is also wonderful.
Two methods are provided here: A traditional style ice cream (well worth effort) and a speedy, no-churn method, perfect to get kids making themselves.
Churn Method Ingredients:
- 300ml cream
- 300ml full fat dairy milk
- 1/2 cup caster sugar (we use raw or golden caster sugar but white is fine too) 11/2 tsp vanilla paste
- 3 free range egg yolks
- 10g freeze dried raspberries
- 100g Tony's Chocolonely White Chocolate Raspberry Popping Candy— roughly chopped
Churn Method Step by Step:
- Place the bowl of your ice cream maker in the freezer the night prior to starting this recipe.
- Place cream, milk and half the sugar in a small saucepan over a medium heat. Bring it almost to the boil. Stir through the vanilla paste.
- Whisk the eggs yolks and remaining sugar together for 5 minutes until paler in colour.
- Take a 1/2 cup of the hot cream and whisk it into the egg yolks mix. Pour this into saucepan with the rest of the hot cream and place over a low-medium heat. Cook gently, stirring constantly for about 8 minutes until it has thickened enough to coat the back of a spoon.
- Place the custard in the fridge to cool completely, ideally at least 4 hours. Stir often in the first hour to avoid a skin forming.
- Turn your ice cream maker on and pour in the cooled custard. Run until the texture of soft serve. This will take 15-30 minutes depending on the machine.
- Add the freeze-dried raspberries into the machine (while still running) towards the end of this process once it has thickened but is not quite done yet.
- Turn off the machine, remove the lid and stir through the chopped chocolate. The ice cream will be too soft to eat at this stage. Place in an airtight container in the freezer for a couple of hours to freeze thoroughly.
- Take from the freezer 5 minutes before serving to ensure easy scooping.
- Will last up to two months in the freezer. Makes roughly 1 litre.
NO Churn Ingredients:
- 500ml cream
- 1 x 395g can sweetened condensed milk
- 1 1/2 tsp vanilla paste chopped
- 10g freeze dried raspberries
- 120g Tony's Chocolonely White Chocolate Raspberry Popping Candy — roughly chopped
NO Churn Method Step by Step:
- Place the cream in a large bowl and whip until almost stiff. Fold through the condensed milk, vanilla and freeze dried raspberries.
- Place in an airtight container in the freezer for 45 minutes. Stir through the chocolate. Place in the freezer for another 20 minutes.
- Stir again to make sure the chocolate is evenly mixed through and doesn't sink to the bottom. Leave to freeze completely.
- Take from the freezer 5 minutes before serving to ensure easy scooping.
- Will last up to two months in the freezer. Makes 1.2 litres.
