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White Chocolate Ice Cream

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


  1. Finely chop the white chocolate, and place in a large stainless mixing bowl. 
  2. In a large, heavy saucepan, scald the half-and-half, then remove from heat.
  3. Quickly whisk together the egg yolks, sugar, vanilla and salt. 
  4. Temper the hot half-and-half with the egg yolk mixture, and return to the pot. 
  5. Place back on medium heat, and while stirring, heat to approximately 175 degrees, or when the mixture coats the back of a wooden spoon. 
  6. Pour the custard over the white chocolate. Allow to sit for one minute, then stir until smooth. Then stir in the heavy cream. 
  7. 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. 
  8. Place churned ice cream in air-tight, freezer-safe containers for at least four hours, to harden. 

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