When my sister told me I had to make this ice cream I was sceptical. I do eat white chocolate, but it’s not my favorite thing in the world, so I didn’t really plan on making this ice cream. When I finally decided to go for it and had made the custard, I scolded myself for not listening to my sister a little better. No one should wait to make this ice cream: put it on top of your to-make list. Even if you don’t like white chocolate on its own, don’t let it stop you from making this delicious ice cream. Try it and you will see for yourself, but please don’t blame me when you’re spooning it out of your ice cream maker while it’s still churning.
Recipe from The Perfect Scoop by David Lebovitz.
230 g white chocolate, finely chopped
250 ml whole milk
130 g sugar
pinch of salt
5 large egg yolks
500 ml double cream*
Since we don’t have double cream in the Netherlands, I’ve used whipping cream (slagroom).
Put the chocolate pieces in a large bowl and set a mesh sieve over the top.
Warm the milk, sugar and salt in a medium saucepan. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the sieve over the white chocolate. Stir until the white chocolate is completely melted and the mixture is smooth, then stir in the cream. Stir until cool over an ice bath.
Chill the mixture thoroughly in the fridge, then freeze it in your ice cream maker.