White Chocolate Ice Cream
A creamy-hued white chocolate ice cream with a smooth, silky texture
Ingredients
White chocolate
375g (12 oz)
Milk
800ml
Sugar
180g (6 oz)
Egg
3
Instructions
1
Melt Chocolate and Heat Milk
Melt the chocolate with 6 tbsp of milk until smooth (see page 34) and set aside. Pour the remaining milk into a heavy-bottomed saucepan, add half of the sugar, and slowly bring to a boil.
2
Make Custard
Meanwhile, whisk the egg yolks and the remaining sugar together in a bowl until the mixture is thick and pale. Once the milk has come to a boil, pour it in a steady stream into the egg mixture while whisking continuously, then return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon (a line drawn across the back of the spoon with your finger will hold). Do not let it boil, or it will curdle.
3
Combine and Cool
Remove from the heat and whisk in the chocolate. Place the entire pot in an ice water bath to cool.
4
Freeze
Churn the mixture in an ice cream maker, or freeze it using the freezer's quick-freeze tray. Cover and place in...
