Ann's White Chocolate Ice Cream
Last updated 6/12/2012 1:04:02 AM. Recipe ID 28335. Report a problem with this recipe.
Title: Ann's white chocolate ice cream
Categories: Ice, Creams
Yield: 1 Servings
1 qt Heavy cream
8 lg Egg yolks
1 c Sugar
1/2 lg Vanilla bean, slit open
1/2 lb White chocolate, chopped
-(about 1 1/2 cup)
Scald 2 cups of the cream in a medium saucepan over medium heat, just
until the milk gives off steam and bubbles begin to form around the
edge. Remove the pan from the heat. In a medium bowl, whisk the egg
yolks until they have a pale lemon hue. Add the sugar and continue to
whisk until dissolved. Slowly whisk in 1/2 cup of the scalded cream.
When the mixture is thoroughly blended, whisk it into the scalded
cream in the saucepan. Add the vanilla bean. Return the saucepan to
low heat and whisk the cream constantly for about 5 minutes, until it
has thickened and reached a temperature of 178 to 180F, as registered
on an instant-read or a dairy thermometer. Remove the pan from the
heat. Remove the vanilla bean from the pan, then whisk in the white
chocolate, until it is melted and thoroughly incorporated. Scrape out
the inside of the vanilla bean with the back of a knife and add these
flecks to the pan. Whisk in the remaining cream. Transfer the mixture
to a bowl, cover, and refrigerate for at least 8 hours. Prepare the
ice cream in an ice-cream maker according to manufacturer's
directions. Store the ice cream in the freezer, where it has a shelf
life of about 1 week.
YIELD: 1 quart
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