Caramelized White Chocolate Ice Cream
Creamy vanilla and caramel flavored 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 8x8 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.
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