Indulge in a scoop of pure luxury with my Caramelized White Chocolate Ice Cream. Slow-roasted white chocolate transforms into golden, toasty, caramelized goodness—rich, buttery, and subtly nutty. Blended into a velvety ice cream base, it creates a uniquely smooth and deeply flavorful experience. Each bite melts on your tongue with notes of caramel, toasted milk, and vanilla.
I love making ice cream at home, especially in the summer. It is so much fun to experiment and make whatever flavor you want to try. Have you all had caramelized white chocolate? It is so tasty, the first time I made it, I ate it all before I made it into anything 🙂 It’s subtle caramel notes blend perfectly into ice cream too. I am not even a white chocolate fan to be honest, but once you caramelize it, it completely changes the game.
I have a few simple tools for making ice cream and they make it so easy. I love this ice cream maker that I have had for probably 15 years. It works great and is relatively inexpensive. I also have these reusable ice cream storage containers that keep your ice cream fresh.
I use this vanilla for making ice cream because it has a nice flavor that is strong enough to not get lost among other ingredients. One note for this ice cream, use good quality white chocolate here, not white chocolate chips. The stabilizers in the chips will prevent the white chocolate from melting well. Also, don’t be worried if at home point during your caramelization of the chocolate if it looks a little curdled. You will be melting the final product with hot cream so it will be fine. 🙂 Check out some of my other ice cream recipes too!
Caramelized White Chocolate Ice Cream
Ingredients
- 250 g good quality white chocolate
- 5 large egg yolks
- 2.5 cups whole milk
- 1 cup cream
- 1/2 cup sugar
- 2 tsp vanilla
- pinch of salt
Instructions
- Heat oven to 250 degrees. Place white chocolate into an 8×8 glass baking dish and place in the oven. Bake, stirring every 10 minutes for about an hour until it turns a golden brown color.
- Heat 1/2 cup of the cream until steaming and pour over the white chocolate. Gently whisk until it melts and comes together. Pour through a fine mesh strainer into a large bowl and leave the strainer on the bowl.
- Whisk eggs and sugar together until well mixed. In a sauce pan, heat the milk and rest of the cream while stirring until it is steaming but not boiling. While whisking the eggs, slowly add a little of the hot milk to the eggs and keep whisking. Add a little more hot milk and whisk. This is to temper the eggs so they won't scramble when you cook them more. Once you have slowly added all the hot milk to the eggs, return to the sauce pan and cook over medium low while stirring constantly until I thickens enough to lightly coat the back of a spoon and hold a line when you drag your finger through it.
- Pour this mixture through the strainer into the bowl with the white chocolate and add the vanilla. Whisk well and place plastic wrap right on the top of the mixture and place in the fridge overnight.
- Churn according to the maker instructions until it is the consistency of soft serve, then transfer to a container and chill in freezer overnight.