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Ingredients
| 2% milk: 1 cup |
| eggs: 2 (large) |
| white chocolate: 12 oz (chopped) |
| heavy whipping cream (fluid): 1 1/2 cups |
| vanilla extract: 1 tsp |
White Chocolate Ice Cream
Credit: Food.com
User rating:
-
Prep Time
60 min -
Cook Time
0 min -
Servings
1 serving(s)
Tags
- Add the milk to a heavy medium-size saucepan; bring to a simmer.
- Remove from the heat and slowly beat the hot milk in the the eggs in a medium mixing bowl.
- Pour the entire mixture back into the pan and put over low heat.
- Stir constantly with a whisk until the custard slightly thickens (be careful not to let the mixture boil or the eggs will scamble).
- Remove from the heat and stir in the chocolate; stir until the chocolate is melted.
- Pour the hot custard through a strainer into a large, clean bowl.
- Allow the custard to cool slightly, then stir in the cream and vanilla.
- Cover and refrigerate until cold or overnight.
- Stir the chilled mixture; freeze in 1 or 2 batches in an ice cream maker according to the manufacturer's directions.
- May eat ice cream immediately or transfer to a freezer container and freeze at least two hours for a firmer ice cream.