White chocolate raspberry Swirl Ice cream

After a little break last month we are in SECRET RECIPE CLUB again.
For this month my assignment was Christine's kitchen Chronicles, an amazing blog with many recipes.
I choose this White chocolate raspberry(frozen) because I had raspberries and I think would be delicious. And was!!

Ingredients
white chocolate ice cream

350 grams (8 oz) White chocolate
1 cup whole milk
2/3 cup sugar
pinch of salt
5 large egg yolks
2 cups heavy cream

raspberry swirl

1 1/2 cups of raspberries (fresh or frozen)
3 tablespoon sugar
1 tablespoon vodka

Method

Combine raspberries, sugar and vodka in a bowl and mash with a fork to combine.

Refrigerate  an hour or overnight before churning the ice cream.
Put the White chocolate in a large bowl with a mesh strainer on top.
Warm the milk,heavy cream, sugar and salt in a médium saucepan.(not boil)
In a separate médium bowl, whisk the egg yolks.Slowly pour the warm milk into the yolks, whisking constantly, then crape back into the saucepan. Stir mixture constantly over médium heat until the mixture thickens and coats the back of a spatula.
Pour custard through a strainer over the White chocolate and stir chocolate completely melts.
Chill mixture in the refrigerator then churn according the manufacturers instructions. (I don't use a machine Ice cream)
Into the container you are going to freeze, layer Ice cream, half the raspberry sauce ice cream again and repeat raspberry sauce. Freeze until firm.
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Source: Adapted by and as seen on Christine's Cuisine from The Perfect Scoop by David Lebovitz

En español

Helado de chocolate blanco con salsa de frambuesa