White Chocolate Ice Cream

Chocolate Bits

We just got an ice cream maker and already its quickly become like having a crack machine in my freezer.  I swear it sings at night, “Make ice cream…make ice cream…”    The stuff we have gotten from it is light years better than anything we can get from a pint at the corner grocery store.  The most mouth watering are the ones made using a French-style base that involves a cooked flavored custard folded into heavy cream.

Tempering Yolks

Our go-to resource has been The Perfect Scoop by David Lebovitz, a former pastry chef with Chez Panisse who now lives in Paris giving food tours and writing cookbooks.  (Me = Officially Jealous.)  His blog is a great resource for all things sweet.  There is a variation of this recipe on his blog that also includes fresh ginger.  I can’t wait to try it.

White Chocolate Ice Cream Scoop

8 ounces white chocolate
1 cup whole milk
2/3 cup sugar
Pinch of salt
5 large egg yolks
2 cups heavy cream

Chop the chocolate into small pieces and put the pieces in a large bowl and set a mesh strainer over the top.

Warm the milk, sugar, and salt in a medium saucepan.  In a separate medium bowl, whisk together the egg yolks.  Slowly pour the warm milk into the egg yolks to temper the yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof rubber spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.  To tell if the custard is done, you should be able to run a finger over the back of the spatula without the custard running back together.  Basically, you are looking for the steaming yolk/milk mixture to thicken to the consistency of a milkshake.  Be careful – if you stop stirring or allow the mixture to get too warm, you’ll wind up with scrambled eggs in your custard.

Pour the custard through the strainer over the white chocolate.  Stir until the white chocolate is completely melted and the mixture is smooth, then stir in the cream.  Stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator overnight, then freeze in your ice cream maker according to the manufacturer’s instructions.

Recipe courtesy of David Lebovitz’ The Perfect Scoop.

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