1 cup whole milk
2 cups heavy cream
1/2 cup granulated sugar
8 ounces white chocolate, chopped
1 1/2 teaspoon vanilla extract
1 1/2 cups (6 ounces) fresh raspberries
1 tablespoon granulated sugar
White chocolate shavings
1. Prepare ice cream: In saucepan, bring milk, cream and sugar to a boil, stirring to dissolve sugar.
2. Pour into a bowl containing chopped white chocolate. Let stand for a few
minutes. Stir until smooth. Cool over an ice-bath, stirring occasionally. When mixture reaches room temperature, stir in vanilla extract. Cover and chill in refrigerator until cold or overnight.
3. Prepare raspberry ripple: In food processor or blender, purée raspberries and sugar until smooth. If consistency is too thick and not spreadable, add a little bit of water.
4. Make ice cream: Process white chocolate base in ice cream machine. When freezing is complete, transfer a portion of ice cream to long, shallow, freezer-proof container and smooth it into an even layer. Pour a portion of raspberry purée onto ice cream and smooth. Continue with remaining ice cream and raspberry purée until finished, ending with ice cream. You are making layers of ice cream separated by thin layers of raspberry purée. Freeze until firm. We suggest using a long shallow container so when scooping ice cream you will be able to dig into the bottom of the container, getting as much of the raspberry ripple in a scoop as possible.
5. Assembly: Serve in a martini glass, garnished with white chocolate shavings, fresh raspberries and a sprig of mint.