Menu Enter a recipe name, ingredient, keyword...

White Chocolate Ice Cream

By

Google Ads
Rate this recipe 4/5 (4 Votes)
White Chocolate Ice Cream 1 Picture

Ingredients

  • 12 ounces white chocolate, broken into 1/2-ounce pieces
  • 3-1/4 cups whole milk
  • 1 cup granulated sugar
  • 3 eggs

Details

Servings 1

Preparation

Step 1

Heat 1 inch of water in the bottom half of a double boiler over medium-high heat. Place the white chocolate and 1/4 cup of milk in the top half of the double boiler (see page 139). Tightly cover the top with film wrap. Heat for 10 to 12 minutes, then remove from the heat and stir until smooth. Set aside until needed.

Heat the remaining 3 cups of milk and 1/2 cup granulated sugar in a 21/2-quart saucepan over medium-high heat. Stir to dissolve the sugar. Bring milk to a boil.

While the milk is heating, place the eggs and the remaining 1/2 cup sugar in the bowl of an electric mixer fitted with a paddle. Beat the eggs on high for 2 to 3 minutes. Scrape down the sides of the bowl. Then beat on high until slightly thickened and lemon-colored, 21/2 to 3 minutes. (At this point, the milk should be boiling. If not, adjust the mixer speed to low and continue to mix until the milk boils. If this is not done, the eggs will develop undesirable lumps.)
Pour the boiling milk into the beaten eggs and whisk to combine. Return to the saucepan and heat over medium-high heat, stirring constantly. Bring to a temperature of 185 degrees Fahrenheit, 2 to 4 minutes. Remove from the heat and transfer to a stainless steel bowl. Add the melted white chocolate, and whisk to combine. Cool in an ice-water bath (see page 138) to a temperature of 40 to 45 degrees Fahrenheit, about 15 minutes.

When the mixture is cold, freeze in an ice-cream freezer, following the manufacturer's instructions. Transfer the semifrozen "ice cream" to a plastic container. Securely cover the container, then place in the freezer for several hours before serving.

Serve within 5 days.

Review this recipe