So if the doors to The Maine House close, we will purchase what will probably be our final home! I have decided to play around with a wish list, beginning with kitchen design!
In a saucepan, whisk together milk, 1/2 cup of heavy cream, and sugar. In a small bowl, whisk together the egg yolks and the remaining 1/2 cup of heavy cream until blended.
Place the saucepan over medium heat, stirring often, until the sugar dissolves and small bubbles form around the edges, 4-5 minutes. Do not allow to come to a boil. Begin whisking the yolks while slowly pouring 1/4 of the hot liquid into the yolks. Then whisk the yolk mixture back into the saucepan. Heat over medium-low heat, stirring constantly, until thick enough to coat the back of a spoon (160-170 degrees F), 4-5 minutes.
Remove the pan from the heat. Sprinkle the chopped white chocolate over the top of the custard and let stand 1 minute. Stir gently until the chocolate is melted and the custard is smooth. Stir in vanilla extract and flower water, if using. Pour the hot custard through a fine mesh sieve into a bowl and cool completely in an ice bath, 30-45 minutes. Once the custard has cooled to room temperature, remove it from the ice bath. Place a piece of plastic wrap directly on the surface of the custard to prevent a “skin” from forming. Refrigerate until well chilled, at least 3 hours.
While custard chills, prepare the raspberry swirl sauce. In a food processor, combine all of the ingredients for the sauce and pulse until well blended. Pour through a fine mesh sieve, and discard the seeds. Refrigerate until needed.
Churn in an ice cream maker according to the manufacturer’s directions. Gelato is finished when it reaches the consistency of thick whipped cream. Pour 1/4 of the gelato into a plastic freezer container. Drizzle some of the raspberry liquid over the gelato and swirl with a toothpick. Continue layering gelato and raspberry sauce, ending with the sauce. Cover tightly and freeze for at least 3 hours or up to 3 days.