From:           Char Rice
  Subject:        Ice Cream - Raspberry/White Chocolate Truffle
  To:             Cooking
  
Ice Cream -  Raspberry/White Chocolate Truffle
Chef: L. Jordane

1/2 c sugar                                          
1/2 c water
4 lg. egg yolks, room temp.                  
1 c fresh raspberries
8 oz. white chocolate, melted, cool       
1 c whipping cream

In a small saucepan over low heat, boil sugar and water until sugar dissolves. In
separate bowl beat yolks until pale and to a ribbon. Beat in hot syrup in a thin, steady
stream. Return to sauce pan and stir over low heat until mixture thickens and a finger
drawn across the spoon leaves a path (4-5 min.). Do not boil! Strain into clean bowl and
cool throughly. Whisk chocolate into egg mixture. Fold in raspberries. Whip the cream
to soft peaks and fold in. Transfer to ice cream machine and freeze according to
manufacturer's instructions. Makes 1 qt





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