Caramelised White Chocolate Ice-Cream

need i say more?

Course Desserts

Cuisine Worldwide

Keyword caramelised white chocolate, Ice Cream, white chocolate ice-cream

Prep Time 15

Cook Time 1

Churn Time 45

Servings portions

Calories 326kcal

Author AnotherFoodBlogger

Place chopped white chocolate on a high sided baking tray and place into a 110c oven for 1 hour
Every 10 minutes stir the white chocolate to mix it all together
After approx 1 hour you should be left with a darker coloured caramelised white chocolate

Mix warm caramelised white chocolate with 1/2 the cream, place a sieve on top and set aside
Whisk eggs & vanilla until light and fluffy - set aside
Mix remaining cream, milk, sugar & salt together and heat until just below boiling point (stir regularly)
Pour 1/2 the heated milk mixture into the eggs and stir to combine. Once combined pour the egg mixture into the saucepan and place back on the heat
Heat on low/medium heat until mixture thickens slightly and coats the back of the spoon
Pour heated egg mixture through the sieve into the white chocolate/cream mixture, stir to combine and allow to cool.
Once cooled place in the fridge for a minimum of 2 hours (I like to leave mine overnight) or until cold through
Using an ice-cream churner churn for 40-45 minutes or until thickened. Serve immediately or place in the freezer to harden

the colder the anglaise (ice-cream mix) the thicker it will be and the faster it will churn resulting in a smoother ice-cream
the reason we pour a small amount of the mix into the eggs and then back into the saucepan is to stop it from cooking/curdling if you added all the heated milk it would start to cook
pouring the heated egg mix through a sieve will help remove any lumpy or unwanted bits into your ice-cream should any of formed - an extra fail safe ;)