📖 Instructions

1. First, let’s prepare the raspberry swirl. In a medium saucepan, combine the fresh raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens into a jam-like consistency – about 10-15 minutes. If you prefer a smoother swirl, you can press the mixture through a fine-mesh sieve to remove the seeds. I personally like the little bursts of raspberry, so I skip this step. Once ready, remove from heat and let it cool completely. I sometimes pop it in the fridge to speed things up.
2. Next, we'll make the white chocolate ice cream base. Chop the white chocolate into small pieces and set aside. In a medium saucepan, combine the heavy cream, milk, sugar, and salt. Heat over medium heat, stirring constantly, until the sugar is dissolved and the mixture is just beginning to simmer. Don't let it boil!
3. Remove the saucepan from the heat and add the chopped white chocolate. Let it sit for a minute or two to soften, then whisk until smooth and the chocolate is fully melted. Stir in the vanilla extract.
4. Pour the white chocolate mixture into a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate for at least 4 hours, or preferably overnight. This step is crucial for allowing the flavors to meld and the mixture to chill completely. Patience, my friend, patience!
5. Once the ice cream base is thoroughly chilled, pour it into your ice cream maker and churn according to the manufacturer's instructions. This usually takes about 20-25 minutes, but keep an eye on it. The ice cream is ready when it has a soft-serve consistency.
6. Now for the fun part: swirling! Transfer about one-third of the churned ice cream into a freezer-safe container. Dollop spoonfuls of the cooled raspberry swirl over the ice cream. Repeat with another layer of ice cream and more raspberry swirl, until all the ice cream and swirl are used. Use a knife or skewer to gently swirl the raspberry throughout the ice cream, creating a beautiful marbled effect. Be careful not to over-mix, or the swirl will disappear.
7. Cover the container tightly and freeze for at least 4 hours, or preferably overnight, to allow the ice cream to harden completely. Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly. This will make it easier to scoop and enjoy. Then, scoop, serve, and prepare for pure bliss!
8. For storing any leftovers, the ice cream should be placed in an airtight container, making sure the lid is well closed. Place it in the coldest part of the freezer, so it doesn't melt.