White chocolate ice cream

Sometimes I am not very good at taking hints. Obvious ones, yes. But sometimes I need people to spell things out for me.

This time, I did not need additional explanation. What happened, you ask? Why, I noticed that my husband starting buying more pre-packaged ice cream from the grocery store. His excuse was that it was on sale. In his mind, that meant that I needed to make more ice cream because our homemade supply was gone. I understood the hint and thankfully didn't need him to become Captain Obvious and explicitly state, "Eva, we need more homemade ice cream!"

He flipped through my ever-trusty copy of David Lebovitz's The Perfect Scoop and picked out what he wanted - David's white chocolate ice cream. Luckily for me, I had some egg yolks left over after making the brown sugar cookie dough layer cake and could easily create this ice cream in no time.

Once again, David did not disappoint. This ice cream is chock full of the white chocolate flavor because it included two full bars of white chocolate. I used Ghirardelli for an extra rich texture. Now I'll need to figure out what flavor to tackle next after this batch is gone!

White chocolate ice cream

• 2/3 cup sugar
• 1 cup whole milk
• 2 cups heavy cream
• a pinch of salt
• 8 ounces white chocolate, finely chopped (I used two Ghirardelli bars and broke them into pieces)
• 5 large egg yolks

Directions
In a medium saucepan over medium heat, combine the sugar, the milk and salt.  

Place the chopped white chocolate in a large bowl and place a fine mesh strainer over the bowl.

In a separate bowl, whisk together the egg yolks, then gradually add some of the warmed milk and sugar mixture to temper the egg yolks.  Whisking constantly as you pour in the warmed milk. Then transfer all of the warmed egg yolks back into the saucepan.

Continue to cook over low heat. Stir constantly until the custard is thick enough to coat a spatula or the back of a wooden spoon. Strain the custard into the white chocolate, and stir until the chocolate is completely melted.

Add the 2 cups of heavy cream and chill thoroughly in the refrigerator (preferably overnight). 

Once the mixture is completely cooled, freeze in your ice cream maker according to the manufacturer’s instructions.

Yield: One quart

Source: The Perfect Scoop, by David Lebovitz

Sometimes I am not very good at taking hints. Obvious ones, yes. But sometimes I need people to spell things out for me.

This time, I did not need additional explanation. What happened, you ask? Why, I noticed that my husband starting buying more pre-packaged ice cream from the grocery store. His excuse was that it was on sale. In his mind, that meant that I needed to make more ice cream because our homemade supply was gone. I understood the hint and thankfully didn't need him to become Captain Obvious and explicitly state, "Eva, we need more homemade ice cream!"

He flipped through my ever-trusty copy of David Lebovitz's The Perfect Scoop and picked out what he wanted - David's white chocolate ice cream. Luckily for me, I had some egg yolks left over after making the brown sugar cookie dough layer cake and could easily create this ice cream in no time.

Once again, David did not disappoint. This ice cream is chock full of the white chocolate flavor because it included two full bars of white chocolate. I used Ghirardelli for an extra rich texture. Now I'll need to figure out what flavor to tackle next after this batch is gone!

White chocolate ice cream

• 2/3 cup sugar
• 1 cup whole milk
• 2 cups heavy cream
• a pinch of salt
• 8 ounces white chocolate, finely chopped (I used two Ghirardelli bars and broke them into pieces)
• 5 large egg yolks

Directions
In a medium saucepan over medium heat, combine the sugar, the milk and salt.  

Place the chopped white chocolate in a large bowl and place a fine mesh strainer over the bowl.

In a separate bowl, whisk together the egg yolks, then gradually add some of the warmed milk and sugar mixture to temper the egg yolks.  Whisking constantly as you pour in the warmed milk. Then transfer all of the warmed egg yolks back into the saucepan.

Continue to cook over low heat. Stir constantly until the custard is thick enough to coat a spatula or the back of a wooden spoon. Strain the custard into the white chocolate, and stir until the chocolate is completely melted.

Add the 2 cups of heavy cream and chill thoroughly in the refrigerator (preferably overnight). 

Once the mixture is completely cooled, freeze in your ice cream maker according to the manufacturer’s instructions.

Yield: One quart

Source: The Perfect Scoop, by David Lebovitz