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Wednesday, 15 July 2015

Raspberry and White Chocolate Cheesecake Ice-Cream & Custard Making Tips

raspberry white chocolate cheesecake ice-cream

I've said many times before I've never been the biggest ice-cream fan, but I decided to give it a go and make some myself to see if my opinion could be changed as there are a few things that I much prefer to be homemade than shop bought -cakes and cookies being the main two! And what better time than national ice-cream month! As I'd been berry picking last week and had come away with nearly 2 kilos of raspberries I knew it was going to have to include them so we picked up an ice-cream maker and I set about trying out a few ideas. After a few variations and forcing (not that it actually took much force) my creations on everyone, I came up with this recipe and I have to say I'm a convert to the ice-cream world. There's something different about homemade ice-cream and now I've got the bug I'm sure our freezers going to be full of all different kinds -I'm already thinking Nutella!! I'm so pleased with this recipe and how it turn out, so I hope you like it, there are a few steps but it's totally worth it -I promise!!

Also I've included some tips for making custard at the very end :)

raspberry white chocolate cheesecake ice-cream
raspberry white chocolate cheesecake ice-cream
raspberry white chocolate cheesecake ice-cream
raspberry white chocolate cheesecake ice-cream

This recipe makes around a liter of ice-cream.

For the ice-cream base:
4 egg yolks
100g caster sugar
300ml full fat milk
300ml double cream
180g tub of Philadelphia
I bar of Milky Bar -chilled in the fridge (or your favourite white chocolate)

For the biscuit base:
150g digestive biscuits
80g melted butter

For the raspberry sauce:
300g raspberries
120ml water
170g caster sugar
2 tablespoons of cornstarch

{This sauce will leave you with extra left over, I've also doubled this recipe before and its kept for around two weeks in the fridge.} 

Starting with the raspberry sauce so it has time to cool, add your raspberries to a pan and crush them with a fork or potato masher, add your water and sugar and bring to the boil -stirring constantly so it doesn't stick or burn. Mix your cornstarch with a little cold water and add it to the bubbling berry mixture. Then reduce the heat to simmer and let it cook down for as long as you like -the longer you simmer the thicker your sauce will be. Around 5 minutes will give you a thinner sauce but 20 minutes will give you a much thicker jam like sauce -I went for 20 minutes, it cooked down by nearly half.

For the biscuit base part -which of course no cheesecake ice-cream would be complete without. Simply crush your digestives, add your melted butter and mix together. When its all mixed press it down as you would any base, into a container and leave to set in the fridge, we want it to be solid for chopping up later on.

Next take your chilled white chocolate and carefully start to chop it up as fine as you can, almost so you have shavings, then put this back in the fridge to stay cool.

For the ice-cream:

Add your egg yolks to a large bowl and start to whisk in your sugar until you have a pale yellow mixture and you can no longer feel the sugar granules.

Add your milk and double cream to a large saucepan and bring to the boil.

As soon as your cream and milk mix is boiling, take it off the heat and slowly start to mix it into your pale egg mix. Whisk constantly so that your eggs don't scramble and you have a smooth but thin custard, once all whisked clean your pan to remove any residue.

Add your custard mixture back to the clean pan and cook over a low heat until it's thickened up.

When you have thick tasty custard pour it into a clean bowl and leave to cool completely, cover the top of the custard with clingfilm so a skin doesn't form.

Once completely cool whisk in your tub of Philadelphia, it looks horrendously lumpy at the start but it does come together -honestly! Now add this mixture to your ice-cream machine and start to churn. When your custard is starting to look much more like ice-cream add in your white chocolate shaving so then can mix through.

Take your biscuit base out the fridge and chop of break how ever you'd like. I like to crumble mine leaving some slightly bigger chunks. Add your buttery biscuit crumbs to a bowl (leaving some aside for topping) and spoon in your now semi-frozen ice-cream and mix both together. You could add these crumbs to your ice-cream machine to save your self this step but mine was too full for that.

Nearly finished!

Start to add your ice-cream to the container where you will be storing it in layers, after each thin layer adding swirls of your chilled raspberry sauce -think raspberry ripple. Keep going until you have finished layering everything and adding as much or as little sauce as you like. Top with your left over crumbs and freeze.

End! I did say there were a few steps but none of them are too taxing and it leaves you with the most tasty, creamy homemade ice-cream.

raspberry white chocolate cheesecake ice-cream

Tips for making custard...

I've made quite a few custards over the past two weeks and I've learned some great tips for if things start to go wrong.

1 - Never have the heat too high when cooking your custard! It will just scramble your eggs and you wont be able to save them, keep the heat low!

2 -Clean your pan and bowl between steps, the left over residue can leave lumpy bits in your finished custard.

3 - Have your sink empty and half fill it will cold water, this is in case you need it quickly.

4 - If things do start to curdle slightly no matter how careful you've been, it can be saved as long as your quick. Strain your custard mix into a bowl and immediately add this bowl to your sink of cold water. Add two teaspoons of cornstarch and frantically whisk until things come back together. You have to keep going for a few minutes but as it cools the mixture starts to get back to normal and you wont have to start over again, just don't add it back to the heat after this.







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5 comments

  1. Oh my goodness, this is drool worthy!!! Thank you for sharing at the Thursday Favorite Things blog hop. Watch for your feature on Monday xo

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    Replies
    1. Hi Katherine -thanks, but it's just a little too good...we've eaten far more than we should! I love the blog hop, can't wait until this Thursdays :) xx

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  2. Oh my! This looks so fabulous! Pinned and tweeted. Please join us tonight at 7 pm, and party with us. I can't wait to see your new masterpieces or amazing classics! Lou Lou Girls

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    Replies
    1. HI Kimberly -that's so sweet of you. I will be sure to drop by again this week and find some more amazing posts to read :) xx

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  3. Wowee -that looks amazing!! Fab idea, love the mix of ice cream, custard and biscuit - yum!

    Lyndsay | Fizzy Peaches

    p.s - Thanks for sharing this post on the Lifestyle Linkup!

    ReplyDelete

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