White Chocolate Ice Cream
Treat yourself to decadent white chocolate ice cream, crafted with silky custard base and melt-in-your-mouth white chocolate goodness
Equipment
- 1 Stick blender wt whisk (Or hand whisk)
- 1 Spatula
- 1 Sieve
- 1 Ice Cream Maker (Optional)
Ingredients
- 180 grams White chocolate
- 450 ml Double cream
- 225 ml Whole milk
- 90 grams Caster sugar
- 4 medium Egg yolks
- ¾ tsp Vanilla extract
- 1 pinch Salt
Instructions
Prep
- Weigh/ measure your ingredients
- Finely chop your white chocolate and place it to the side in a heat-proof bowl
- Separate the yolk from the whites. Cover the whites with clingfilm and store in the fridge to use in something delicious (See Recipe Notes)
To Make
- Add the cream and milk to your milk pan and warm over a medium high heat. The mixture must not boil but be warm to the touch
- Place your egg yolks, sugar and salt in a clean bowl and whisk well until the mixture becomes paler and has increased in size, maybe up to 2 minutes
- Place this bowl on a cloth to prevent it from slipping. While whisking constantly, slowly pour the warmed cream mixture into the eggs and sugar
- Pour the mixture through your sieve back into your milk pan and, over a medium heat, stir constantly with your spatula until the custard begins to thicken. Make sure to scrape the bottom of the pan as you stir. When you can drag your finger through the mixture on your spatula and it leaves a clean line, you can remove from the heat.
- Placing your white chocolate bowl on a cloth and pour over the warmed custard. Let it sit for a minute or so then add the vanilla. Using your spatula, mix well, scarping the bowl as you go until the chocolate is completely blended
- If using an ice cream maker, follow manufacturers instructions for best results. If making the manual version, place the ice cream mixture in an ice bath (See Recipe Notes) and stir from time to time until chilled. Place the mixture in your freezer-proof container and chill in the fridge for a few hours or overnight. When properly chilled, place the ice cream in the freezer. 45 minutes later, remove and stir well with the spatula, making sure to scrape the edges. Repeat this 3 or 4 times at 45 minute intervals and then leave in the freezer for a further 3 hours, minimum.
To Serve
- Depending on your room temperature, remove from the freezer 5-15 minutes before serving to get that perfect serve texture. Serve with perhaps a chocolate brownie, some fresh fruit or even a caramel sauce. Just delicious however you choose to eat it
Notes
- Here are 3 ideas for using up those versatile egg whites :
- Meringue: Whip egg whites with sugar to create light and fluffy meringue or whip longer for a pavlova base
- Soufflé: Use whipped egg whites as a base for a light and fluffy soufflé
- Egg White Omelette: Make a healthy and protein-rich omelette by using only the whites. Add vegetables, herbs, and cheese for added flavour
- For this purpose, an ice bath is just placing your bowl inside a slightly bigger bowl with ice and/ or cold water at the bottom. Make sure not to overfill so the water doesn't reach into the ice cream mixture and stir occasionally until cooled
Nutrition
Calories: 430kcal
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