This very rich ice cream, with the lush mouthfeel of white chocolate, may be one of my sweetest recipes. Try serving it with ripe peaches and a drizzle of tarragon oil or basil oil (see page 187). You should be aware that this ice cream can take a long time to freeze in a home ice cream maker, and that it will need to cure in the freezer overnight before serving.
Recipe information
Yield
makes about 1 quart
Ingredients
Preparation
Step 1
Set up an ice bath in a large bowl. Put the chocolate in a medium bowl.
Step 2
Put the milk and 1/4 cup of the sugar in a saucepan. Bring to a simmer over medium heat.
Step 3
Whisk the eggs with the remaining 1/2 cup sugar in a medium bowl. When the milk is simmering, slowly whisk about 1 cup into the eggs for about 1 minute to temper them (keep the pan off the heat while you do this). Then scrape the eggs into the saucepan and cook, stirring pretty much constantly, until the mixture reaches 180°F. Keep an eye on the color of the foam on the surface; when it turns the same color as the mixture, you’re very close to the right temperature.
Step 4
Strain over the chocolate and leave for about 1 minute. Then mix thoroughly with an immersion blender. Set into the ice bath and chill completely, stirring often.
Step 5
Freeze in an ice cream maker, then transfer to a plastic container and freeze overnight before serving.
