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White Chocolate Ice Cream
Recipe By : Sheryl Seel
Serving Size : 1 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
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1 cup heavy whipping cream
1 cup whole milk
1/3 cup sugar
7 eggs, separated
6 oz white chocolate, chopped
Combine heavy whipping cream and whole milk in a heavy sauce pan with sugar.
Bring barely to a simmer. Whisk egg yolks in a medium bowl. Pour hot cream
mixture into egg yolks, a few droplets at first, whisking to slowly warm the
yolks, then add the cream in a steady stream, continuing to stir. Pour the
whole mixture back into the sauce pan & cook over medium-low heat, stirring
constantly, until the mixture thickens slightly and leaves a clean path on the
back of a wooden spoon when you draw your finger across the spoon. (If you
have a candy thermometer, monitor the temperature and do not let it exceed 170
deg F.) Remove from heat & stir in white chocolate until melted (use good
quality chocolate like Lindt; check the ingredients & pick one that has cocoa
butter as one of the top ingredients.) Strain into a bowl (to remove unmelted
chocolate and any egg yolk that coagulated). Cover and refrigerate until
thoroughly chilled; process in an ice cream maker according to the
manufacturer's instructions.
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