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White Chocolate Raspberry Crisp Ice Cream

  • Author: Julie
  • Prep Time: 1 hour
  • Cook Time: 30 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 1 1/2 quarts 1x

Ingredients

Scale

For the Crisp

  • 1 1/2 cups all-purpose flour
  • 3/4 cup brown sugar, packed 
  • 1/8 teaspoon ground cinnamon
  • 1 1/2 cups old fashioned oats 
  • 1/2 teaspoon salt 
  • 3/4 cup chopped pecans
  • 1 cup (2 sticks) butter

For the Ice Cream Base

  • 4 egg yolks
  • 3/4 cup granulated sugar
  • 1/4 cup dry powdered milk
  • 1 cup whole milk
  • 2 cups heavy cream
  • 2 ounces white chocolate 

For the Raspberry Swirl

  • 1 1/2 cups raspberries (fresh or frozen)
  • 1/3 cup granulated sugar

 


Instructions

For the Crisp

  1. Preheat the oven to 350 degrees.  Prepare a rimmed baking sheet by lining it with parchment paper. 
  2. In a large bowl, mix together flour, brown sugar, cinnamon, oats, salt, and chopped pecans.  
  3. Cut cold butter into cubes, and then work into the flour mixture with a pastry cutter or two forks.  Sometimes it helps to use clean hands to work the butter in.  You want pea-sized bits of flour-coated butter. 
  4. Pour the crisp ingredients onto the prepared baking sheet in an even layer and bake for 15-23 minutes, or until the edges are golden brown and the center is baked through.  Remove from the oven and cool in the pan.  
  5. Break the crisp into small bits.  This recipe will make about four cups of crumbled crisp.  One batch of ice cream uses 1 1/4 cup.  Freeze extra crisp for future ice cream creations!

For the Ice Cream Base

  1. In the bowl of an electric mixer with the whisk attachment on medium speed, whisk egg yolks until they are pale and fluffy, about 2 minutes.  
  2. Slowly add the sugar and dry powdered milk as the mixer continues to whisk until you have a thick yellow paste.  
  3. In a medium-sized saucepan, heat the whisked egg and sugar mixture, milk, and cream on medium heat, whisking together until smooth.  
  4. Continue whisking/stirring together until the temperature of the ice cream base mixture reaches 162 degrees F.  Add white chocolate, and then turn the heat to low and continue cooking and stirring for 10 more minutes. Pour the cooked ice cream base into a gallon-sized ziplock bag and place in an ice bath to chill for 20 minutes, or place in the fridge to chill overnight.

For the Raspberry Swirl

  1. In a small saucepan, stir raspberries and sugar together over medium heat.  
  2. Once the mixture starts to boil, keep it on a low boil, stirring frequently for 7-8 minutes, or until the liquid has thickened and reduced.  
  3. Then turn off the heat and allow to cool completely.  

For Churning and Assembly

  1. Pour the ice cream base into the canister, and churn according to the directions on your ice cream maker.  
  2. When the ice cream is almost done, add 1 cup of the crisp to the churning ice cream.  
  3. Turn off the ice cream maker, and scoop half of the ice cream into a standard size loaf pan.  Spread half of the raspberry swirl over the ice cream, and then the remaining ice cream over the top.  Spread the remaining raspberry swirl on top of the ice cream.  
  4. Use a knife to gently swirl the raspberries into the ice cream, and then sprinkle with an additional 1/4 cup crisp.  
  5. Cover and freeze for at least four hours or until solid.  

Notes

Ice cream base recipe is from the blog, Ice Cream is My Love Language


Nutrition

  • Serving Size: 1/2 cup
  • Calories: 374
  • Sugar: 28g
  • Sodium: 102mg
  • Fat: 24.5g
  • Saturated Fat: 14.1g
  • Unsaturated Fat: 8.8g
  • Trans Fat: 0.7g
  • Carbohydrates: 36g
  • Fiber: 1.7g
  • Protein: 4.8g
  • Cholesterol: 123g