Caramelized White Chocolate Ice Cream
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Caramelized White Chocolate Ice Cream
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Make sure the caramelized white chocolate is warm when you mix it with the cream. You can reheat it in a bowl set over a pan of simmering water, or in a microwave on low power, stirring until smooth.
There’s a few suggestion above for how to enjoy this ice cream, but I found it’s also intriguing with a few flakes of lightly-smoked sea salt flecked over the top.
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Ingredients
- 8 ounces (240g) white chocolate caramelized
- 1 cup (250ml) heavy cream
- 2 cups (500ml) milk whole
- 1/2 cup (100g) sugar
- 1/8 teaspoon salt sea salt
- 5 egg large yolks
Instructions
- Mix the warm caramelized white chocolate in a large bowl with the heavy cream, and set a mesh strainer over the top.
- In a medium-sized saucepan, heat the milk, sugar, and salt.
- Whisk together the egg yolks in a small bowl and gradually whisk in half of the warm milk, then scrape the warmed yolks back into the saucepan.
- Cook over moderate heat, stirring constantly with a heatproof utensil, until the mixture thickens and coats the utensil.
- Immediately pour the custard through the strainer into the white chocolate mixture and stir until smooth. Put the bowl in an ice bath, and stir until cool.
- Chill thoroughly in the refrigerator, then freeze in your ice cream maker according to the manufacturer’s instructions.
Notes
- (This is adapted from a recipe I created for the Washington Post.)
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