White Chocolate Ice Cream
- 1 cup heavy whipping cream
- 1 cup whole milk
- 1/4 cup granulated sugar
- 7 eggs, separated
- 6 ounces white chocolate, chopped*
* Use good
quality chocolate, such as Lindt - it should have cocoa butter as one of the top
- Combine heavy whipping cream and whole milk in a heavy saucepan 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 entire mixture back into
the saucepan and 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 degrees F.)
- Remove from heat and stir in white chocolate until melted.
- Strain into a bowl
to remove unmelted chocolate and any egg yolk that may have coagulated.
- Cover and
refrigerate until thoroughly chilled
- Process in an ice cream maker according to the manufacturer's instructions.