White Chocolate Ice Cream

Step 1

Add the egg yolks and sugar to a heat-safe mixing bowl. Whisk to combine, until well mixed and lightened in colour. Set aside.

Step 2

Add the chopped chocolate to another heat-safe bowl and set aside.

Step 3

Pour the milk, cream, and vanilla into a saucepan. Heat over medium, stirring frequently, until almost boiling (once it starts to bubble, turn off the heat).

Step 4

Slowly pour ¼ cup of the hot milk into the sugar mixture, stirring as you pour. This tempers the eggs, preventing curdling. Add the remaining milk in a low stream, stirring constantly, until fully incorporated.

Step 5

Pour the milk mixture back into the saucepan. Cook over low heat, stirring constantly, until thickened. This should take about 10 minutes, and the custard is ready when it coats the back of a wooden spoon.

Step 6

Pour the hot custard mixture over the chopped chocolate. Let it rest for 30 seconds before stirring to incorporate.

Step 7

To quickly cool the custard, pour it into a heat-safe bowl and place it into an ice bath, stirring to speed cooling even more. It should come to room temperature in a few minutes. Alternatively, cover and set aside to cool.

Step 8

Once the custard has cooled, cover and place it into the refrigerator to chill for about two hours. Once chilled, it should be thickened and cold to the touch.

Step 9

Pour the chilled custard into your ice cream maker and churn according to manufacturer’s instructions.

Step 10

Once the ice cream has churned, scoop it into a freezer safe container to freeze fully. This will take longer than normal due to the white chocolate.

Step 11

Once the ice cream is frozen through, scoop and serve. It will keep for up to a month in a sealed container in the freezer.