Ingredients:
2 tsp cornstarch
300g raspberries (frozen or fresh)
70g sugar
A little lemon juice
For the ice cream base:
75g white chocolate
35g heavy cream
200ml heavy cream (for whipping)
120g condensed milk
1/2 tsp vanilla extract
For the coating:
200g white chocolate
40g cocoa
Some crunchy raspberry pieces
Preparation:
First, prepare the raspberry filling.
Place the raspberries and sugar in a small saucepan or skillet and cook for a few minutes until the raspberries soften. Add the lemon juice and the cornstarch (mixed with a little water). Cook for another few minutes until the mixture thickens.
Let the mixture cool, then blend it and pass it through a sieve to remove the seeds. Transfer the prepared mixture into a piping bag and place it in the freezer. To prepare the ice cream base, place the white chocolate and 35g of cream in a bowl. Melt them together by heating briefly in the microwave until smooth. In a separate bowl, whip the 200ml of cream with a mixer until stiff peaks form. Combine the condensed milk, vanilla extract, and melted white chocolate ganache, and mix until the mixture is smooth and uniform. Using a piping bag, fill the hemispherical molds almost to the top with the ice cream mixture. Place a dollop of the raspberry mixture in the center and freeze for 2–3 hours. Once frozen, unmold the hemispheres and join two of them together to form a complete sphere. Work quickly during this step, as the ice cream softens rapidly at room temperature. Place the assembled spheres on a parchment-lined tray and freeze for another hour before coating; they need to be completely firm. For the coating, combine the white chocolate and cocoa butter (or oil) in a bowl. Melt the mixture in the microwave using short heating intervals, stirring until smooth.
Stir in the crunchy raspberry pieces.
Carefully dip each ice cream sphere into the chocolate coating and place it back onto the parchment-lined tray. Freeze the raspberry ice cream for one hour, and then it is ready to enjoy!
Bon appétit! ❤️🍨
