White technically not "chocolate," because it doesn't contain any cocoa solids, I love the taste of white chocolate. This ice cream recipe, from a chef at the culinary school I attended, is delicious on its own, but would also make a delicious base when swirled with add-ins like spiced pumpkin butter, chocolate fudge, pretzel bits, cookie dough — just about anything! This recipe makes quite a lot, so if you have a 2-quart or smaller ice cream maker, halve the recipe.
White Chocolate Ice Cream
Recipe from Chef John Gallagher
- 5 cups half-and-half
- 16 egg yolks
- 1 ½ cups sugar
- 2 teaspoon pure vanilla extract
- Pinch of salt
- 20 ounces high quality white chocolate (such as Callebaut, Valrhona, or Guittard)
- 2 cups heavy cream
- Finely chop the white chocolate, and place in a large stainless mixing bowl.
- In a large, heavy saucepan, scald the half-and-half, then remove from heat.
- Quickly whisk together the egg yolks, sugar, vanilla and salt.
- Temper the hot half-and-half with the egg yolk mixture, and return to the pot.
- Place back on medium heat, and while stirring, heat to approximately 175 degrees, or when the mixture coats the back of a wooden spoon.
- Pour the custard over the white chocolate. Allow to sit for one minute, then stir until smooth. Then stir in the heavy cream.
- Place bowl in ice bath until smooth (or cover in plastic wrap and refrigerate), then process in ice cream maker according to manufacturer's instructions.
- Place churned ice cream in air-tight, freezer-safe containers for at least four hours, to harden.