White Chocolate Raspberry Brownie Ice Cream
- 3 tablespoons cornstarch
- 1 1/2 cups 2% milk
- 2 cups heavy whipping cream
- 3 tablespoons granulated sugar
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract
- 8 ounces white baking chocolate, finely chopped
- 1/2 cup red raspberry preserves, divided
- 6 ounces fudge brownies, about three 2-inch squares cut into ¼-inch cubes and divided
Prepare the ice cream maker according to manufacturer's guidelines. Whisk the cornstarch into the milk until dissolved and smooth. Pour the milk mixture and the heavy whipping cream into a large saucepan. Add the sugar, salt, and vanilla extract.
Cook and slowly stir the ice cream base over medium heat until the sugar has completely melted and the mixture thickens. The ice cream base should be thick enough to coat the back of a spoon, but not so thick as to resemble pudding or custard. Remove from the heat. Add the chopped white chocolate to the pan, stirring until completely melted and smooth.
Transfer the ice cream base to a glass bowl. Cover the bowl with plastic wrap, ensuring that the wrap touches the entire surface of the base to avoid a "skin" from forming. Chill the base in the refrigerator until it has completely cooled (about 2 hours). Once the base has been chilled through, transfer it to the ice cream maker and process it according to manufacturer's guidelines.
Spoon half of the ice cream into an airtight freezer container, leveling it with the back of the spoon. Stir the red raspberry preserves well with another spoon, and then drizzle half of the preserves over the ice cream in the freezer container. Sprinkle half of the fudge brownie pieces over the layer of preserves. Spoon the remaining ice cream over top, leveling it with the back of the spoon. Drizzle the remaining preserves, and scatter the remaining brownies over all. Place the lid on the container and freeze until firm. (About 2 hours for "scoopable" ice cream or 4 hours for firm.)
*These values are approximate. Per serving, based on a 2,000 Calorie diet.