This Raspberry White Chocolate Ice Cream garnished with lemon zest will leave you speechless!
Vanilla Bean Ice Cream
8 ounce package of frozen raspberries or fresh
Zest of 1 lemon
15 to 20 white chocolate chips or 10 to 15 melting wafers
3 table spoons of sugar (4 to 5 if you don’t enjoy the tart)
In a small sauce pan heat to medium low, add raspberries, lemon zest, two quick squeezes of lemon just and sugar while bringing to a boil. Stir constantly, this one needs to not thicken up too much so no additions such as corn starch or similar (it will be perfect for ice cream). Once raspberries are dissolved remove from heat and allow to cool for five minutes.
While sauce is cooling, melt white chocolate chips/ wafers to a smooth consistency. Scoop ice cream into bowl, pour over raspberry sauce, drizzle white chocolate and garnish with lemon zest.