Yes, I know that white chocolate isn't chocolate. But it is rich and creamy and makes a fine ice cream.
Last night we were having a blueberry cobbler and I thought that this would make a more sophisticated accompaniment then the usual scoop of vanilla ice cream. It sure did!
The recipe is from The Perfect Scoop by David Lebovitz. If you do not know David you should visit his blog - he is an American chef living in Paris. His specialty is chocolate and all thing dessert. I have been following his blog ever since the amazing Judy AKA Diva told me about it.
I've had the book for a few months and sadly this is only the second recipe that I have tried. I will have to get busy!
Previously I made the Champagne and Cassis Granita which you can read about here.
The recipe for the while chocolate ice cream is simple:
8 oz (230 g) white chocolate, finely chopped
1 c (250 ml) whole milk
2/3 c (130 g) sugar
pinch of salt
5 large egg yolks
2 cups (500 ml) heavy cream
The first step is to put the chocolate pieces in a large bowl and set a mesh strainer over the top.
Warm the milk, sugar, and salt in a medium saucepan.
In a separate medium bowl, whisk together the egg yolks.
Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the pan. Warning - If your milk mixture is too hot you will cook the egg yolks! I've not had this experience myself but I am always careful.
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Note - I learned somewhere that if you can run your finger through the custard on the spatula and it leaves a defined 'finger trail' it is ready.
Pour the custard through the strainer over the white chocolate. Note - This strains out any bits of cooked egg. No matter how hard you try, there are always some!
Stir until the white chocolate is completely melted and the mixture is smooth.
Stir until cool over an ice water bath.
Chill the mixture thoroughly in the refrigerator. Note - I learned somewhere to cover the surface of the mixture with plastic wrap, this prevents a 'skin' from forming on the custard based ice cream mixture.
Freeze in your ice cream maker according to the manufacturer's instructions.
After 10 minutes:
After 20 minutes:
All churned and ready to go back into the freezer to wait for dessert time.
I don't have a photo of the finished ice cream on the dessert because it was so darn good we just inhaled it. (As well, we had also had drinks and a great dinner too and my mind had wandered to other things) It was an amazing treat - rich, creamy, and delicious.
Great combo, blueberries and white chocolate ice cream. Terrific post & glad you're enjoying the book!~
: )
Posted by: david | May 21, 2007 at 09:18 AM
Oooh, looks delicious! Will have to give it a go.
If you can ever find a recipe for it (or are brave enough to experiment), honey and gorgonzola gelato is divine.
Have had it only once and cannot find a recipe or any place that sells it.
Posted by: Robert | May 21, 2007 at 03:38 PM
David - your book is going to destroy any hope I have of reaching my desired weight by Christmas! GRRR
Robert - the book has a recipe for Roquefort-Honey Ice Cream - perhaps I'll try that with some Gorgonzola Dolce I have in the refrigerator . . . I am willing to do some research fro you! LOL
Posted by: Jerry | May 22, 2007 at 10:41 AM