Raspberry Stracciatelle Ice Cream

• 2 cups heavy cream
• 1 cup whole milk
• 1 cup granulated sugar
• 7 large egg yolks
• 1 1/2 cups raspberry puree, best quality
• 8 ounces melted white chocolate

1. Bring cream and milk to a simmer in a medium saucepan.
2. In a bowl, whisk together sugar and yolks until pale and thickened.
3. Slowly whisk in warm cream mixture to sugar and yolks then return to the saucepan over medium-high heat.
4. Stir continuously until mixture is slightly thickened and coats the back of a spoon.
5. Strain mixture into a bowl and place into an ice bath, stirring until cold.
6. Remove from ice bath, whisk in raspberry puree until a pink color is formed and process in an ice cream machine according to the manufacturer's instructions.
7. Melt white chocolate in a double boiler.
8. Scrape the ice cream into a large metal bowl.
9. Continuously drizzle in the melted white chocolate while stirring at the same time with a large spatula, until fully incorporated.
10. Cover and place in the freezer until firm.

heavy cream, milk, sugar, egg yolks, raspberry puree, white chocolate

Taken from www.foodnetwork.com/recipes/bobby-flay/raspberry-stracciatelle-ice-cream-recipe.html (may not work)