Make Raspberry Sauce while ice cream mixture chills. That way they’ll both be ready at the same time.

• 3 4-ounce white chocolate baking bars
• 3¼ cups whole milk, divided
• ½ cup sugar, divided
• 3 large eggs
• 1 teaspoon vanilla extract
• Raspberry Sauce
• Quick Chocolate Sauce (optional)

1. Pour water to depth of 1 inch into bottom of a double boiler over medium heat; bring to a boil. Reduce heat to low, and simmer; place chocolate and ¼ cup milk in top of double boiler over simmering water. Cook, stirring occasionally, 8 to 10 minutes or until melted. Remove from heat, and cool 10 minutes.
2. Meanwhile, cook remaining 3 cups milk and ¼ cup sugar in a heavy non-aluminum saucepan over medium heat, stirring often, 8 minutes or just until it begins to steam (do not boil); remove from heat.
3. Whisk together eggs and remaining ¼ cup sugar in a large bowl. Gradually whisk 1 cup hot milk mixture into egg mixture; gradually whisk egg mixture into remaining hot milk mixture.
4. Cook over medium heat, stirring constantly, 2 to 3 minutes. (A candy thermometer should register 160° or higher.) Stir in vanilla.
5. Remove from heat, and pour mixture through a non-aluminum fine wire-mesh strainer into a bowl. Whisk in melted chocolate mixture. Cover and chill 2 hours or until cold.
6. Pour mixture into freezer container of a 1-gallon electric ice-cream maker, and freeze according to manufacturer’s instructions. (Instructions and times will vary.) Serve with Raspberry Sauce or Quick Chocolate Sauce

Yield: Makes 8 servings.

Raspberry Sauce

• 1 12-ounce package frozen raspberries, thawed
• ⅓ cup sugar
• 1 teaspoon cornstarch
• ½ teaspoon vanilla extract

1. Process berries in a blender or food processor 30 seconds or until smooth. Press through a fine wire-mesh strainer into a saucepan; discard pulp and seeds.
2. Stir together sugar and cornstarch in a small bowl, and add to pureed raspberries; stir in vanilla. Bring raspberry mixture to a boil over medium heat, stirring occasionally. Cook, stirring often, 2 minutes; remove from heat. Pour into a small bowl or cruet; cover and chill 1 hour.

Yield: Makes about 1 cup

Quick Chocolate Sauce

• ½ cup plus 2 Tablespoons half-and-half
• 1 4-ounce semisweet chocolate baking bar, chopped

1. Microwave half-and-half and chocolate in a microwave-safe bowl at HIGH 1 to 1½ minutes or until smooth, stirring at 30-second intervals.

Yield: Makes about ¾ cup