29.8.13

Ice-Cream of the Week | White Chocolate Ice-Cream

Psynopsis White Chocolate Ice-Cream with Fruit Syrup
This one is still in its experimentation phase – because while all 'test eaters' said they liked it I feel it could do with some tweaking.* Perhaps it just needs really top quality white chocolate... But if you want to give it a go, the recipe does not disappoint in giving you a creamy, cold, white chocolate kick. You’ll need...

Ingredients:
300ml (1½ cups) cream**
300ml (1½ cups) full-fat milk**
60g (½ cup) sugar
150g (5 ounces) good quality white chocolate
¼ teaspoon salt
5 egg yolks (from medium or large eggs)
½ teaspoon pure, natural vanilla extract***

Optional: Fruit syrup (self-made or bought) or/and 30-50g (1-2 ounces) white chocolate cut into small pieces

1. Chop chocolate into smallish pieces and put into a heatproof bowl. Set aside.

2. Put cream, milk, half of the sugar and salt into a heavy pot. Heat up over medium heat until mixture starts simmering (bubbles form around the edges).

2. Whisk the egg yolks with the rest of the sugar (just a bit, they don't need to get foamy).

3. While whisking constantly slowly! (1/2 a cup at the time) pour the milk-cream-sugar mixture to your egg yolk mix.

4. Pour the whole mixture back into the pot and heat up over medium heat, stirring constantly with a wooden spoon. Let the mixture thicken, but do not let it come to a boil. It's fine when you coat the back of your spoon and run a finger through it and it holds a clear path***.

5. Strain the custard through a sieve into the bowl with the white chocolate and whisk to combine the ingredients. If you are using it, add the vanilla essence. Place the bowl into an ice-water bath. When it has cooled down to room temperature put it into the refrigerator. Let it cool for at least 2 hours or overnight.

6. Start your ice-cream machine, pour in the cold mixture, add the vanilla extract and freeze according to manufacturer's instructions.

The Options, aka Glutton It Up:
If you (like I) find a smooth, one-flavoured ice-cream just not enough you can – in the last minutes of the churning process – throw in a handful of white chocolate chips. Or (and?!? There is no end to gluttony, is there…) when you fill the ice-cream into your (pre-frozen) storage container drizzle in some fruit syrup (e.g. Ribena) and 'cut' through the ice-cream with a butter knife to create swirls.

*Yep, I did write twerking. It's that bad these days…
**I use whipping cream and full-fat milk. If you use double cream you can go for half-fat (1-2%) milk.
***Or your home-made vanilla sugar.
**If you have a thermometer this should be between 75-85°C/ 165-185°F.

3 comments:

Tiffany Kadani said...

Agreed with top quality. I'm only a fan of white chocolate when it's super creamy. But this looks absolutely beautiful.

Jane Droll said...

oooooh, i bet it is sweet sweet sweet. white chocolate is SO SWEET. i like it, but generally i prefer it dark and semi-sweet. but i'd try it for sure!!!!

SabinePsynopsis said...

This really is a problem with white chocolate which is why I've reduced the sugar to half (and my concoctions have waaayy less sugar than other ice-cream recipes as I'm finding most recipes way too sweet anyway).