Madison
Ingredients
Method
White chocolate ice-cream with raspberries
1.Place milk and cream into a saucepan; heat until just before boiling point.
2.In a bowl, whisk egg yolks, sugar and vanilla together until pale and thick; slowly add milk mixture a little at a time.
3.Transfer to a clean saucepan; stir constantly over low heat about 10 minutes, or until thick enough to coat the back of a wooden spoon.
4.Remove from heat and add chocolate; stir until combined.
5.Pour mixture through a fine sieve into a clean bowl sitting in a larger bowl of iced water. Leave to cool completely.
6.To make the raspberry sauce, place raspberries and sugar into a small saucepan. Heat, stirring occasionally until raspberries have thawed and sugar has dissolved. Simmer 5 minutes. Add lemon juice, then pass sauce through a sieve to remove any seeds. Chill until required.
7.Churn ice-cream in an ice-cream machine according to the manufacturer’s instructions. Transfer to a lidded container and place in freezer until frozen.
8.To serve, scoop ice-cream into four bowls. Drizzle with raspberry sauce and top with a handful of fresh raspberries.
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