I know it’s cold out and I know not everyone loves to eat ice-cream at this time of year but I love it. Here’s a recipe for White Chocolate Ice Cream.
I don’t think white chocolate ice cream is very common which is why I started making it myself. That and I accidentally bought a 2kg bag of white chocolate.
I’ve only ever made ice cream using an ice cream maker. If you don’t have a machine I’d be lying if I told you how to make it because I’d just be guessing. I got one free with my Kitchen Aid and I honestly thought that I’d never use it but it’s got a ridiculous amount of use.Ice cream needs a bit of prep. Not only does it need to freeze but it needs to cool in a fridge overnight before you even put it in your machine.
So onto the recipe.
Add milk, cream and the vanilla bean seeds into a pot. I prefer to use a vanilla bean but you can use a teaspoon of extract if you want. Heat the mixture on a low to medium heat until it starts to bubble. You don’t want it to boil. Once you reach that point remove from the heat and allow to infuse.
While the milk and cream and cooling, whisk the egg yolks and sugar together until pale.
Add a few tablespoons of the cream mixture into the eggs. This is to temper the eggs. If you were to add the eggs straight into the cream mixture you could end up with a horrible scrambled eggs disaster. Mix gently and then pour this back into the pot onto a low to medium heat.
Stir the custard continuously until it’s thick enough to coat the back of a wooden spoon. Add the chocolate and continue to mix until it has melted.
Remove from the heat and allow to cool. As soon as it’s cool put it in the fridge for 8 hours or ideally overnight.
I served mine with Fudgy Coconut Brownies from the recipe here.
White Chocolate Ice Cream
- 300 ml Full Fat Milk
- 250 ml Double Cream
- 225 g White Chocolate
- 75 g Caster Sugar
- 3 Egg Yolks
- 1 tsp Vanilla Extract or 1 Vanilla Bean
Boil the milk, cream and vanilla together until it starts to bubble. Remove from the heat and leave to infuse for 10mins.
Whisk the egg yolks and the sugar together.
Add 2-3 tablespoons of the milk/cream mixture into the eggs/sugar and whisk gently.
Pour this back into the pan with the milk/cream and put on a low heat and allow to simmer.
Stir continuously until the custard mix thickens or coats the back of a wooden spoon.
Add the chopped chocolate and continue to stir until all the chocolate has melted.
Remove from the heat and allow the mixture to cool. Once it's cool put it in the fridge overnight.