Ingredients:
– 2 cups heavy cream
– 1 cup whole milk
– ¾ cup granulated sugar
– 1 teaspoon vanilla extract
– ½ cup raspberry puree
– 2 tablespoons raspberry jam
– ½ cup white chocolate shavings
Directions:
1. Whisk together the cream, milk, sugar, and vanilla extract until smooth.
2. In another bowl, mix the raspberry puree and raspberry jam.
3. Pour the cream mixture into the ice cream maker and churn for 25 minutes.
4. In the last few minutes, gently swirl in the raspberry jam mixture for a ripple effect.
5. Fold in the white chocolate shavings.
6. Transfer to a freezer-safe container and freeze for 4 hours.
Notes:
– For a more pronounced ripple, add extra raspberry jam and swirl gently.
– Garnish with additional white chocolate shavings before serving.
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