White Chocolate Ice Cream
Indulge in decadence with this homemade White Chocolate Ice Cream recipe, a luxurious frozen treat that’s rich, creamy, and irresistibly smooth. Crafted from a blend of silky heavy cream, whole milk, and real white chocolate, this recipe delivers a perfectly luscious texture and a subtly sweet, chocolatey flavor. Egg yolks create a velvety custard base, while a splash of vanilla extract enhances the delicate white chocolate notes. With simple ingredients and easy-to-follow steps, this recipe ensures a silky-smooth finish thanks to techniques like tempering the eggs and straining the custard. Ideal for summer gatherings or an elegant dessert, this ice cream is best enjoyed on its own or paired with fresh fruit and cookies. Ready your ice cream maker and savor the sweet simplicity of homemade white chocolate bliss!
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 6 oz White chocolate (chopped)
- 0.3333 cup Granulated sugar
- 4 Egg yolks
- 1 tsp Vanilla extract
Instructions
In a medium saucepan, combine the heavy cream and whole milk. Heat over medium heat until the mixture is just about to boil (small bubbles should form around the edges). Do not let it boil.
Remove the saucepan from heat and add the chopped white chocolate. Stir until the chocolate is fully melted and the mixture is smooth. Set aside.
In a separate bowl, whisk together the granulated sugar and egg yolks until the mixture is pale and slightly thickened.
Gradually pour the warm cream and white chocolate mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.
Pour the combined mixture back into the saucepan and return it to medium-low heat. Cook, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon (approximately 170-175°F).
Remove the saucepan from the heat and stir in the vanilla extract.
Strain the mixture through a fine-mesh sieve into a clean bowl. This step removes any cooked egg bits and ensures a silky texture.
Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours or overnight to chill completely.
Once the mixture is thoroughly chilled, churn it in an ice cream maker according to the manufacturer's instructions.
Transfer the churned ice cream to an airtight container and freeze for at least 2-4 hours to allow it to firm up before serving.
Nutrition Facts
Calories |
528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.1 g | 51% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 69 mg | 3% | |
| Total Carbohydrate | 30.3 g | 11% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 30.0 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 117 mg | 9% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 147 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
