Raspberry and White Chocolate Truffle Ice Cream

1/2 C. sugar
1/2 C. water
4 egg yolks, room temp.
1 C. fresh raspberries
8 oz. white chocolate, melted, cool
1 C. whipping cream

In a small saucepan over low heat, boil sugar and water until sugar dissolves.

In a separate bowl beat yolks until pale and to a ribbon.

Beat in hot syrup in a thin, steady stream. Return to sauce pan and stir over low heat until mixture thickens and a finger drawn across the spoon leaves a path (4-5 min.). Do not boil!

Strain into clean bowl and cool thoroughly.

Whisk chocolate into egg mixture. Fold in raspberries. Whip the cream to soft peaks and fold in.

Transfer to ice cream machine and freeze according to manufacturer's instructions.

Makes 1 quart.