I’m still working on my one year blogaversary post. I was going to hastily put it together due to my current insane workload, but changed my mind. There are soooo many things I have learned this year that I don’t want to short change that lovely anniversary and then regret it. So instead, I will try to catch up on some blog posts sitting in the wings as I work on it.
Recently I opened up David Lebovitz’s Perfect Scoop and turned to page 33. I, like David, am a white chocolate fan. As he says, some purists will argue that it’s not real chocolate. I echo David’s thoughts “Although that may be technically true, who cares?” Well said David. :)
I didn’t have any fancy white chocolate to use for this recipe, just the white chocolate baker’s squares. They worked out beautifully and if you like white chocolate you will like this ice cream! The book suggests topping this with Sour Cherries in syrup (on page 185 of his book ) or pairing it with chocolate cake. I say it’s fabulous all by its lonesome!
The full recipe is at the end :)
I think I’ve mentioned before that I have learned to gather all my ingredients ahead of time. Saves time while making the recipe and it also saves you the disappointment of discovering that you thought you had something on hand when in fact you were out. :-p As you can see, my egg yolks are in a plastic sandwich bag. The most efficient way to extract those yolks from that bag is to cut off a bottom corner and squeeze them out.
Start by putting all the chopped white chocolate into a bowl and place a mesh strainer over the top. Set that aside.
Mix the sugar, salt and milk together and warm in a saucepan.
After you’ve whisked the egg yolks in a separate bowl, temper the eggs by adding a very slow drizzle of the warm mixture into the yolks, whisking constantly. You can increase the drizzle after you’ve added about 1/4-1/3 of the warm milk mixture. Put the warm egg mixture back into the saucepan.
After cooking the mixture and thickening it to a custard, strain it over the white chocolate. I had to stir for quite a while to get all the white chocolate to finally melt.
Next, stir in the cream.
Then put the bowl into an ice bath and stir until cooled.
After the custard has completely cooled in the refrigerator, churn it in your ice cream maker. Then put into a container and freeze it completely. Then you get to EAT it :)
White Chocolate Ice Cream
White Chocolate Ice Cream
IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 8 oz white chocolate finely chopped
- 1 cup whole milk
- 2/3 cup sugar
- pinch of salt
- 5 large egg yolks
- 2 cups heavy cream
Instructions
- Put the chocolate pieces in a large bowl and and set a mesh strainer over the top.
- Warm the milk, sugar, and salt in a medium saucepan. In a separate medium bowl whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
- Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer over the white chocolate. Stir until white chocolate is completely melted and the mixture is smooth, then stir in the cream. Stir until cool over an ice bath.
- Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.
Nutrition
NEW! Be sure to subscribe to my newsletter, Foodie in the Craftroom, to receive updates and tips from both Amanda’s Cookin’ and Crafts by Amanda! Visit https://amandascookin.com/p/subscribe-to-newsletter.html
Amanda Formaro
Latest posts by Amanda Formaro (see all)
- Instant Pot Mac and Cheese - May 15, 2023
- Patriotic Mini Cheesecakes - May 8, 2023
- Easy Homemade Candy Bars - May 1, 2023
Katy says
So easy and delicious. I don’t even like white chocolate but it was requested for Father’s Day. Served it with strawberry pie and everyone raved. Saving to make again.
Abbie says
Can’t wait to try this! Our favorite small batch ice cream shop in Hawaii served a white chocolate/ginger ice cream that I want to try to recreate…I’ll be adding white chocolate chips and candied ginger pieces to this!!!
Irene says
I don’t have an ice cream maker – could I use my Kitchen Aid mixer with a dough hook to mix?
Irene says
I think I just found out my own answer and will get an ice cream maker. Any input on a good one? Trying to save space in my kitchen for storing appliances.
Bridget Smith says
Easy and oh, so delicious. Try it. So good I’ve printed the recipe.
Heidi says
Hi Amanda,
I really wanted to comment on your recipe because it’s simply amazing! I was looking for a classic custard ice cream but needed something to work with ruby chocolate. It has a low cacao content so I thought I’d try this one. I changed the milk ratios to 1 1/2 cups for both the whole milk and heavy cream and it came out beautifully :) The idea of pouring the hot cream over the chocolate, like a ganache, is brilliant because it comes out so smooth. I hope many more will make this ice cream too, thank you!!
Heidi
Fran says
Yum!!! Perfect texture! Looking forward to trying your other recipes!
Amanda Formaro says
Hooray, so glad you liked it, thanks Fran!
Brogan says
my mum calls this the best ice cream she’s ever had. It has the most delicious creamy texture. 5 stars
Amanda Formaro says
Thanks so much!! We love it too :)
Belinda says
If you don’t have a ice cream maker can you put in the freezer?
Amanda Formaro says
Hi Belinda. You can, but if you do that I would stir it every half hour or so to help it along, until it gets to the point where it can’t be stirred any longer. It will probably need to freeze over night. The churning in the ice cream maker helps to keep the ice cream homogenous so that ingredients don’t settle and freeze separately.
kristi says
I made this ice cream this weekend and it literally was the best ice cream i have ever tasted. Thanks for the recipe.
Amanda Formaro says
So glad you liked it Kristi, it’s one of my favorites too!
A Busy Nest says
I used the white chocolate ice cream to fill profiteroles and served it with a raspberry coulis. It was a big hit!
Amanda says
Hi Robert :) Don't know that I could pick one favorite, but among them are Mexican Chocolate, Rich Chocolate, Cinnamon Ice Cream and the Oreo one :) Looking forward to hearing your results!
Robert says
I might have to give another one a go! Which one is your favorite?
Amanda says
Hi Robert! How fun, so glad you liked it! Yes, there are more ice cream recipes here https://amandascookin.com/search/label/ice%20cream Let me know if you try any others!
Robert says
Hey,
I am an 18 year old guy that doesn't know a thing about cooking. I received an ice cream maker as a graduation present, and made my first batch using the recipe book that came with the machine. It was OK, but I wanted more. I love white chocolate, so I Googled some recipes. I stumbled upon this one, noticed I had most of the ingredients, and gave it a go. The ice cream turned out great! I added some white chocolate chips at the end to add a little crunch, and my family loved it! Do you have any other ice cream recipes? Thanks for the fantastic recipe (cool blog too!)!
-Robert
Amanda says
Anonymous – So glad that you liked it! Glad you reminded me, I need to make some more of this! :)
Anonymous says
I tried out this recipe and my family and I LOVED it! It was soo rich and creamy and easy to scoop. I suggest you use Ghiradelli white chocolate baking squares like I did. They melted quickly and flavored the recipe well. I am keeping this recipe for myself :-) Five stars!