Pairing White Chocolate Ice Cream with a delectable berries makes for a scrumptious dessert any time of year! But when temps really heat up, this luscious homemade ice cream will knock your socks off!
Break out your ice cream maker and pick up a few simple ingredients and your family will inhale their scoops of this frozen white chocolate treat!
White Chocolate Ice Cream
Through a serendipitous turn of events, I received David Lebovitz’s delightful cookbook, The Perfect Scoop, as a gift. Ironically, I first made this dreamy white chocolate ice cream in the middle of winter! Though my common sense called for waiting until our temperatures broke freezing before making one of his luscious ice cream recipe, my family encouraged me to drag out my ice cream maker despite the weather. This recipe was calling my name!
Needless to say, it did not disappoint. Thumbs up from even the pickiest members of the family. If you like white chocolate as much as I do, this ice cream needs to be on your must make recipe list. I promise you’ll love it.
Tips for Making the Best Ice Cream
The most difficult task was determining which ice cream recipe to make first. Katie and I voted for white chocolate, while Nick stood his ground choosing one of the three more traditional chocolate recipes. So I did what any good mother would do: I made both.
- Eyeing the recipe often gives a clue to success. Seeing this ice cream had 5 egg yolks, heavy cream and white chocolate assured me the results would be rich and creamy!
- But the process requires a little finesse or you’ll end up with scrambled eggs!
- First up, the vessel that came with your ice cream maker must be very cold. I make sure it’s been frozen a full 24 hours.
- Store your canister, wrapped in a plastic bag to prevent frost from developing, in the freezer so that you can make ice cream anytime the desire hits you!
- The directions call to heat together the milk sugar and salt. This hot mixture is then added to whisked egg yolks. What can happen when a hot liquid is added to raw yolks? You got it: scrambled eggs!
- Though this milk mixture is supposed to be warm, not boiling hot, you still must be careful to add the milk very slowly while whisking constantly.
- PRO-Tip: Not necessary, but I find it useful to transfer the heated milk mixture to a 4 cup Pyrex measuring cup. This lets you control your pour more easily.
- You do use a wire sieve to strain this mixture which will remove any small egg bits. But the more yolk that’s incorporated into the ice cream, the better mouth feel the ice cream will have.
- Refrigerating the custard (egg and cream mixture) ensures that the mixture is cold enough to solidify in your ice cream maker. Whether the flavor is enhanced or the ice cream is creamier after the long chilling time, neither have been scientifically proven.
- So just make sure your mixture is nice and cold before processing which may take only 6-8 hours instead of overnight. But longer is always safest.
- If you’re adding nuts, toffee bits, chocolate chips, etc., they don’t need to be added until the ice cream is almost finished churning. Vanilla or other flavorings should be added just before churning.
- Store your ice cream covered with plastic (or in a container with a tight lid) for up to 1 week.
More Delicious Ice Cream Recipes:
It’s great fun to experiment with homemade ice cream. This white chocolate ice cream is fabulous topped with berries, berry sauce, hot fudge, caramel sauce or anything your heart desires!
- Another favorite ice cream recipe is this Chocolate Ice Cream with Fudge Sauce, which has a triple dose of chocolate!
- And if you’re more of a purist, a Vanilla Bean Ice Cream should hit the spot.
- Cheesecake Ice Cream
- Fudge Topped Chocolate Ice Cream Pie
- Cake Batter Ice Cream
- Fresh Peach Ice Cream
- Strawberry Cheesecake Ice Cream Pie
- More Dessert Recipes
- 8 ounces white chocolate, chopped
- 1 cup whole milk
- 2/3 cup sugar
- Pinch of salt
- 5 egg yolks
- 2 cups heavy cream
Put the chopped white chocolate in large bowl and set aside.
Heat milk, sugar and salt in saucepan until warm to the touch.
In another bowl, whisk together the egg yolks, then slowly add the warm milk mixture while whisking continuously.
Return mixture to pan and cook until the mixture thickens. Pour hot mixture through sieve onto chocolate. Stir till chocolate is smooth and melted. Add cream.
Refrigerate overnight or until mixture is very cold. Pour into ice cream maker process via the manufacturer's instructions.
When frozen, scrape into a freezer safe container with a lid, cover and keep in the freezer until ready to serve.
Serve with fudge sauce, raspberry sauce or fresh berries.
Recipe adapted from David Lebovitz
Serving Size:1 scoop
Amount Per Serving: Calories: 473 Total Fat: 34g Saturated Fat: 21g Trans Fat: 1g Unsaturated Fat: 11g Cholesterol: 192mg Sodium: 77mg Carbohydrates: 37g Net Carbohydrates: 0g Fiber: 0g Sugar: 37g Sugar Alcohols: 0g Protein: 6g