White chocolate ice cream with raspberry swirl

This summer is really having false starts, I wonder how it will proceed. A month ago it was already hot enough  
to have difficulty sleeping at night. And since last week it seems rather like the end of the summer, with rain every day. I've been really more in a mood for a warm bowl of soup than ice cream...
But this ice cream has been waiting for too long already not to be published first.
I've seen several recipes around the net, and more or less they're all the same.
I  decided to use the recipe that was basicly the recipe for Strawberry Fool I published recently, adding just white chocolate and the raspberry sauce instead of strawberries, but strawberries certainly wouldn't be a bad choice either.
Whether you're in desperate need for some refreshment, or simply can't live without ice cream any time of the year, give this a try. It's simple and easy, no cooking, and the ice cream maker is optional as well. If you don't like raspberries you may just as well try adding some other fruit or even chocolate or caramel sauce... Now I've given an idea to myself and might just try making it this evening.
And with my ice cream mould, every new ice cream I make is even more fun. Covered with a thin layer of chocolate... mmmmmmmmmm

White Chocolate Ice Cream with Raspberry Swirl

* 250 ml heavy cream
* 200 g sweetened condensed milk
* 100 g Greek syle yogurt
* 100 g white chocolate
* 1 TBspoon lemon juice or 1 teaspoon vanilla extract
* 100 g raspberries
* 2 TBspoons powdered sugar
* 1 TBspoon lemon juice (optional)

Beat the heavy cream with an electric mixer until soft peaks form.
Add the condensed milk and the yogurt, melted white chocolate, the lemon juice or vanilla extract. Mix everything shortly to combine. Cover the bowl and chill in the fridge for 2-3 hours.
Churn the ice cream in your ice cream maker according to the instructions for your machine.
If you don't have the ice cream maker, proceed directly with the next step.

Purée the rasperies using a stick blender. Strain the purée through a fine mesh strainer to remove seeds, add the sugar and a little lemon juice (suiting your taste).

When the ice cream is ready, put layers of ice cream in a container adapt for freezing, alternating them with thin layers of raspberry sauce. Every time you put a layer of raspberry sauce give it a few swirls with a spoon to mix it lightly into the ice cream.
Freeze until firm and enjoy.
If you have any raspberry sauce left, keep it in the fridge and serve over icecream.

Gelato al cioccolato bianco variegato ai lamponi


* 250 ml panna fresca
* 200 g latte condensato zuccherato
* 100 g yogurt greco
* 100 g cioccolato bianco
* 1 cucchiaio di succo di limone o 1 cucchiaino di estratto di vaniglia
* 100 g lamponi
* 2 cucchiai di zucchero a velo
* 1 cucchiaio di succo di limone


Mettete la panna fredda in una ciotola e montatela in maniera non troppo ferma usando le fruste elettriche.
Aggiungete il latte condensato, lo yogurt, il cioccolato bianco fuso (a bagno maria o nel microonde), il succo di limone o l'estratto di vaniglia. Mescolate bene tutto e lasciate rassodare nel frigo per 2-3 ore.
Versate la crema fredda nella gelatiera seguendo le istruzioni per il vostro apparecchio.
Se non avete una gelatiera procedete direttamente al passo successivo.


Frullate i lamponi e setacciateli attraverso un colino a maglie fitte per rimuovere i semi. Aggiungete lo zucchero e succo di limone.


In un contenitore adatto per congelare, alternate i strati di gelato con i strati sottili di salsa di lamponi. Ogni volta che stendete uno strato di salsa di lamponi mescolate leggermente con un cucchiaio per creare l'effetto variegato.
Mettete nel freezer per qualche ora.
Se vi avanza un po' di salsa di lamponi conservatela nel frigo e usatela per accompagnare il gelato.

Sladoled s bijelom čokoladom i malinama


* 250 ml slatkog vrhnja
* 200 g zaslađenog kondenziranog mlijeka
* 100 g gustog jogurta (poput grčkog jogurta)
* 100 g bijele čokolade
* 1 žlica soka limuna ili 1 žličica ekstrakta vanilije
* 100 g malina
* 2 žlice šećera u prahu
* 1 žlica soka limuna


Slatko vrhnje istucite u ne previše čvrst snijeg. Dodajte kondenzirano mlijeko, jogurt, otopljenu čokoladu i sok limuna ili ekstrakt. Sve kratko izmiješajte mikserom.
Ohladite smjesu par sati u hladnjaku, a zatim pripremite sladolet prema uputama za vaš stroj.
Ako nemate stroj za sladoled, nije problem, nastavite odmah sa sljedećim korakom. 
Maline izmiksati štapnim mikserom pa ih protisnuti kroz gusto cjedilo da se odstrane sjemenke. U procijeđene maline dodati šećer i sok limuna (po ukusu, može i bez) pa dobro izmiješati da se šećer istopi.
U posudu pogodnu za zamrzavanje ulijte sloj sladoleda, preko njega malo umaka od malina pa žlicom malo pomiješajte (tek toliko da se dobije kao mramorni uzorak). Nastavite tako stavljati slojeve do kraja. Zamrznite najmanje 2-3 sata.
Ukoliko vam ostane viška umaka od malina, sačuvajte ga u hladnjaku i poslužite kao preljev za sladoled.