1¼ cup of sugar
½ cup of water
6 egg yokes
1 teaspoon of vanilla
250 grams of melted white chocolate
2 cups of thick whipped cream
500 grams of raspberries, clean and thickly cut
Preparation of Recipe
- Place a pot on the fire with the water, sugar and stir continually until it dissolves. As soon as it boils lower the flame and cook for 5 minutes until the syrup is reduced to half.
- Whip the egg yokes till thickening, continue whipping while slowly pouring the syrup in a small dribble. Then add the vanilla and melted white chocolate, whip until you have thick cold substance.
- Add the whipped cream and the raspberries to the chocolate mixture using soft circular movements to stir. Place in a mold, cover and place in the freezer till the ice cream is firm.
8 servings
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