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    White Chocolate Ice Cream

    Source of Recipe

    From "The Perfect Scoop" by David Lebovitz

    Recipe Introduction

    "Sometimes I'm afraid to admit that I love white chocolate. Sticklers want to bicker, 'It's not real chocolate.' Although that may technically be true, who cares? (French fries aren't really French, yet I'm not giving up those either.) So I don't compare it to dark chocolate, because it's a whole different ball game. I appreciate white chocolate's creamy-smooth, rich cocoa butter flavor, which is perfect when melted and stirred into ice cream. The result makes a truly outstanding dessert when topped with Sour Cherries in Syrup (recipe follows), or paired with a bowl of mixed summer berries. And I've yet to come across any chocolate cake that couldn't be improved by a scoop of white chocolate ice cream melting seductively alongside."

    List of Ingredients

    ◦ 8 ounces white chocolate, finely chopped
    ◦ 1 cup whole milk
    ◦ ⅔ cup sugar
    ◦ Pinch of kosher or sea salt
    ◦ 5 large egg yolks
    ◦ 2 cups heavy cream


    Put the chocolate in a large bowl and set a mesh strainer over the top.

    Warm the milk, sugar, and salt in a medium saucepan. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks into the saucepan. Stir the mixture constantly with a heatproof spatula over medium heat, scraping the bottom as you stir, until the mixture thickens and coats the spatula.

    Pour the custard through the strainer over the white chocolate. Stir until the white chocolate is completely melted and the mixture is smooth, then stir in the cream. Stir over an ice bath until cool.

    Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.

    Makes about 1 quart

    ❧ Sour Cherries in Syrup:

    If you're as wild about sour cherries as I am, you'll be as happy as I was to discover that big jars of them are available in Easter European markets and specialty grocers. They come packed in light syrup and are a fraction of the cost of their pricey Italian counterparts, and they're simple to candy yourself. Once the cherries are cooked and cooled, if you wish to mix them into ice cream, drain them of their syrup completely (until they feel dry and sticky), and then fold them into your favorite flavor. I recommend White Chocolate Ice Cream. Or simply use one to top off an ice cream sundae. (Save any leftover syrup to mix with sparkling water to make homemade sour cherry soda.) This recipe calls for 3 cups of cherries, which includes their syrup.

    ◦ 3 cups sour cherries from a jar, with their light syrup (about 1 pounds)
    ◦ 1 cup sugar

    Mix the cherries with their syrup and the sugar in a large, nonreactive saucepan. Fit the pan with a candy thermometer and cook over medium heat, stirring infrequently, until the syrup reaches 225 F.

    Remove from the heat and let cool to room temperature.
    Serve a few cherries with their thick, ruby-colored syrup over ice cream. These cherries can be kept in the refrigerator for up to 1 month. Allow them to come to room temperature before serving.

    Makes 2 cups

    ❧ Make White Chocolate-Cherry Ice Cream by folding Sour Cherries in Syrup into the just churned ice cream.




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