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:
Whisk together cream, milk, sugar, and vanilla extract until smooth.
In a separate bowl, combine raspberry puree and raspberry jam.
Pour the cream mixture into the ice cream maker and churn for 25 minutes.
In the last few minutes, swirl in the raspberry jam mixture to create a ripple effect.
Fold in white chocolate shavings.
Transfer to a freezer-safe container and freeze for 4 hours.
Notes:
For extra ripple effect, add more raspberry jam and gently swirl.
Garnish with extra white chocolate shavings before serving
