Raspberry stracciatelle ice cream

1) Bring the cream and milk to a simmer in a medium saucepan. In a bowl, whisk together the sugar and yolks until pale and thickened. Slowly whisk in the warm cream mixture then return to the saucepan over a medium-high heat.

2) Stir continuously until the mixture is slightly thickened and coats the back of a spoon. Strain into a bowl and place this into an ice bath, stirring until cold.

3) Remove the bowl from the ice bath and whisk in the raspberry puree to achieve a pink colour. Freeze the mixture in an ice cream machine according to the manufacturer's instructions.

4) Melt the white chocolate in a double boiler or in a bowl over a saucepan of hot water. Scrape the ice cream into a large metal bowl. Continuously drizzle in the melted white chocolate while stirring at the same time with a large spatula, until fully incorporated. Cover and place in the freezer until firm.