When I first heard white chocolate wasn’t “real” chocolate, I am pretty sure my heart tore in two. Then, I discovered white chocolate does indeed come from chocolate, just the cocoa butter instead of the cocoa solids. Mm… butter. I don’t see anything wrong with cutting out the nonsense and just using the best part… the fat.
The white chocolate marble in my double chocolate ice cream was delicious but it wasn’t enough for my white chocolate needs. So I made this recipe from, of course, David Lebovitz (with some changes).
Rather than chatting on and on about how great this ice cream is, I am going to get straight to the point so I can enjoy more of it and you can get to making it, causing you to enjoy it at well. Aren’t I nice?
White Chocolate Ice Cream
adapted from The Perfect Scoop
2 cups milk
pinch of salt
5 egg yolks
8 oz white chocolate, finely chopped
1 cup heavy cream
Heat milk and pinch of salt in a saucepan over medium high heat until steaming, stirring occasionally. Meanwhile, in a medium mixing bowl, whisk egg yolks until smooth. While whisking vigorously, slowly pour warm milk into yolks.
Return custard to saucepan and heat over medium heat until thick enoug to coat the back of a spoon, about 5 minutes. Place finely chopped white chocolate in mixing bowl. Once custard is thick, immediately pour on top of white chocolate and whisk until melted and smooth.
Stir in heavy cream and chill in refrigerator until completely cool, at least 2 hours. Process in ice cream maker according to manufacturer’s directions.