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Caramelised White Chocolate Ice-Cream on kitchen counter top
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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 minutes
Cook Time 1 hour
Churn Time 45 minutes
Servings 10 portions
Calories 326kcal
Author AnotherFoodBlogger

Ingredients

Caramelised White Chocolate

  • 250 g white chocolate

Ice-Cream

  • 5 egg yolks
  • 600 ml milk
  • 250 ml cream
  • 100 g castor sugar
  • 1 vanilla bean
  • 1 pinch salt

Instructions

Caramelised White Chocolate

  • 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

Ice-Cream

  • 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

Notes

Essential Tools

  • measuring utensils
  • rimmed baking tray
  • ice-cream churner
  • whisk
  • silicone spatula
  • sieve
  • mixing bowl x 2
  • saucepan

Tips/Tricks

  • 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 ;)

Nutrition

Calories: 326kcal | Carbohydrates: 29g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 143mg | Sodium: 66mg | Potassium: 179mg | Fiber: 1g | Sugar: 28g | Vitamin A: 602IU | Vitamin C: 1mg | Calcium: 145mg | Iron: 1mg