Indulge In The Creaminess Of White Chocolate Ice Cream: Recipes To Try

Indulge In The Creaminess Of White Chocolate Ice Cream: Recipes To Try

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White chocolate ice cream is one of the most decadent and luxurious desserts out there. It’s the perfect balance of creamy, sweet, and rich, with a velvety texture that melts in your mouth. Whether you’re looking for a classic recipe or a modern twist, we’ve got you covered. In this article, we’ll share two different recipes for white chocolate ice cream that will satisfy your sweet tooth and impress your guests.

Classic White Chocolate Ice Cream Recipe

Ingredients

  • 1 cup white chocolate chips
  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 6 egg yolks
  • 1 teaspoon vanilla extract

Instructions

  1. Melt the white chocolate chips in a double boiler or microwave until smooth.
  2. In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat until the sugar dissolves and the mixture is hot but not boiling.
  3. In a separate bowl, whisk the egg yolks until pale and frothy.
  4. Slowly pour the hot cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.
  5. Pour the mixture back into the saucepan and heat over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
  6. Remove from heat and stir in the melted white chocolate and vanilla extract.
  7. Let the mixture cool to room temperature, then chill in the refrigerator for at least 2 hours.
  8. Churn the mixture in an ice cream maker according to the manufacturer’s instructions.
  9. Transfer the ice cream to a container and freeze for at least 4 hours or until firm.
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Nutritional Information

One serving (1/2 cup) of this white chocolate ice cream contains:

  • Calories: 380
  • Fat: 28g
  • Saturated Fat: 17g
  • Cholesterol: 200mg
  • Sodium: 70mg
  • Carbohydrates: 29g
  • Sugar: 28g
  • Protein: 4g

Cooking Time

This recipe takes about 30 minutes of active cooking time and 6 hours of chilling and freezing time.

Equipment

  • Double boiler or microwave
  • Saucepan
  • Whisk
  • Ice cream maker

Serving Suggestions

This white chocolate ice cream is perfect on its own, but you can also serve it with fresh berries, whipped cream, or chocolate sauce. For an extra decadent treat, serve it in a warm waffle cone or between two cookies for an ice cream sandwich.

Variations and Substitutions

If you want to switch things up, try adding some mix-ins to your ice cream. Chopped nuts, chocolate chips, or raspberry swirls would all be delicious in this recipe. If you don’t have white chocolate chips, you can substitute with chopped white chocolate bars.

Storage

This white chocolate ice cream will keep in the freezer for up to 2 weeks. Make sure to store it in an airtight container to prevent freezer burn.

Tips and Notes

When tempering the eggs, make sure to whisk constantly and pour the hot cream mixture in slowly to prevent the eggs from cooking. If you’re not using an ice cream maker, you can still make this recipe by freezing the mixture in a shallow container and stirring every 30 minutes until it’s frozen.

Frequently Asked Questions

Can I use white chocolate bars instead of chips?

Yes, you can chop up white chocolate bars to use in this recipe instead of white chocolate chips.

Can I make this recipe without an ice cream maker?

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Yes, you can still make this recipe without an ice cream maker by freezing the mixture in a shallow container and stirring every 30 minutes until it’s frozen.

White Chocolate and Raspberry Ice Cream Recipe

Ingredients

  • 1 cup white chocolate chips
  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 6 egg yolks
  • 1 teaspoon vanilla extract
  • 1 cup fresh raspberries

Instructions

  1. Melt the white chocolate chips in a double boiler or microwave until smooth.
  2. In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat until the sugar dissolves and the mixture is hot but not boiling.
  3. In a separate bowl, whisk the egg yolks until pale and frothy.
  4. Slowly pour the hot cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.
  5. Pour the mixture back into the saucepan and heat over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
  6. Remove from heat and stir in the melted white chocolate and vanilla extract.
  7. Let the mixture cool to room temperature, then chill in the refrigerator for at least 2 hours.
  8. Churn the mixture in an ice cream maker according to the manufacturer’s instructions, adding the raspberries in the last 5 minutes of churning.
  9. Transfer the ice cream to a container and freeze for at least 4 hours or until firm.

Nutritional Information

One serving (1/2 cup) of this white chocolate and raspberry ice cream contains:

  • Calories: 390
  • Fat: 28g
  • Saturated Fat: 17g
  • Cholesterol: 200mg
  • Sodium: 70mg
  • Carbohydrates: 32g
  • Sugar: 30g
  • Protein: 4g

Cooking Time

This recipe takes about 30 minutes of active cooking time and 6 hours of chilling and freezing time.

Equipment

  • Double boiler or microwave
  • Saucepan
  • Whisk
  • Ice cream maker

Serving Suggestions

This white chocolate and raspberry ice cream is perfect on its own, but you can also serve it with fresh raspberries, whipped cream, or a drizzle of raspberry sauce. For an extra indulgent treat, serve it with a slice of chocolate cake or a warm brownie.

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Variations and Substitutions

If you don’t have raspberries, you can substitute with any other berry or fruit of your choice. You can also leave out the fruit altogether and make a plain white chocolate ice cream.

Storage

This white chocolate and raspberry ice cream will keep in the freezer for up to 2 weeks. Make sure to store it in an airtight container to prevent freezer burn.

Tips and Notes

When adding the raspberries to the ice cream maker, crush them lightly with a fork first to release their juices. Make sure to fold them gently into the ice cream mixture to avoid over-mixing.

Frequently Asked Questions

Can I use frozen raspberries instead of fresh?

Yes, you can use frozen raspberries instead of fresh in this recipe. Just make sure to thaw them first and drain any excess liquid.

Can I make this recipe without the raspberries?

Yes, you can make a plain white chocolate ice cream by leaving out the raspberries.

Conclusion

White chocolate ice cream is a luxurious and indulgent dessert that’s perfect for any occasion. Whether you prefer a classic recipe or a fruity twist, these two recipes are sure to satisfy your sweet tooth. Try them out for yourself and enjoy the rich and creamy texture of white chocolate ice cream.

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