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ANN'S WHITE CHOCOLATE ICE CREAM
Recipe By : Homemade in the Kitchen
Serving Size : 1 Preparation Time :0:00
Categories : Ice Creams
Amount Measure Ingredient -- Preparation Method
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1 quart heavy cream
8 large egg yolks
1 cup sugar
1/2 large vanilla bean, slit open lengthwise
1/2 pound white chocolate, chopped (about 1 1/2 cup)
Scald 2 cups of the cream in a medium saucepan over medium heat, just until
the milk gives off steam and bubbles begin to form around the edge. Remove
the pan from the heat. In a medium bowl, whisk the egg yolks until they have
a pale lemon hue. Add the sugar and continue to whisk until dissolved.
Slowly whisk in 1/2 cup of the scalded cream. When the mixture is thoroughly
blended, whisk it into the scalded cream in the saucepan. Add the vanilla
bean. Return the saucepan to low heat and whisk the cream constantly for
about 5 minutes, until it has thickened and reached a temperature of 178 to
180F, as registered on an instant-read or a dairy thermometer. Remove the
pan from the heat. Remove the vanilla bean from the pan, then whisk in the
white chocolate, until it is melted and thoroughly incorporated. Scrape out
the inside of the vanilla bean with the back of a knife and add these flecks
to the pan. Whisk in the remaining cream. Transfer the mixture to a bowl,
cover, and refrigerate for at least 8 hours. Prepare the ice cream in an
ice-cream maker according to manufacturer's directions. Store the ice cream
in the freezer, where it has a shelf life of about 1 week.
YIELD: 1 quart
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