White Chocolate Ice Cream Recipes

WHITE CHOCOLATE ICE CREAM

Steps:

• Add the milk to a heavy medium-size saucepan; bring to a simmer.
• Remove from the heat and slowly beat the hot milk in the the eggs in a medium mixing bowl.
• Pour the entire mixture back into the pan and put over low heat.
• Stir constantly with a whisk until the custard slightly thickens (be careful not to let the mixture boil or the eggs will scamble).
• Remove from the heat and stir in the chocolate; stir until the chocolate is melted.
• Pour the hot custard through a strainer into a large, clean bowl.
• Allow the custard to cool slightly, then stir in the cream and vanilla.
• Cover and refrigerate until cold or overnight.
• Stir the chilled mixture; freeze in 1 or 2 batches in an ice cream maker according to the manufacturer's directions.
• May eat ice cream immediately or transfer to a freezer container and freeze at least two hours for a firmer ice cream.

WHITE CHOCOLATE ICE CREAM AND LEMON SUGAR COOKIE ICE CREAM SANDWICHES

Steps:

• For the ice cream: In a medium saucepan set over medium-low heat, combine the cream, 1/2 cup of the granulated sugar and the vanilla seeds. Bring the mixture just to a simmer, stirring occasionally. Remove from the heat, then add the white chocolate and whisk until combined and smooth.
• In a small bowl, combine the eggs and the remaining 1/2 cup granulated sugar, and beat until smooth.
• Strain the cream mixture through a fine mesh sieve, and then whisk a third of the cream mixture into the eggs. Immediately whisk the eggs into the remaining cream mixture. Chill the ice cream base over an ice bath and freeze for 30 minutes.
• Using an ice cream maker, churn the ice cream base according to the manufacturer's instructions. Freeze in an airtight container for 1 hour.
• For the cookies: Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper. Sift the flour, baking soda and salt into a medium bowl and set aside.
• In the bowl of a stand mixer fitted with the paddle attachment on medium speed, cream together the butter, brown sugar and granulated sugar until light and fluffy. Scrape down the sides of the bowl with a rubber spatula. Beat in the vanilla and eggs. Gradually add the dry ingredients to the mixer, and mix until the batter is smooth. Turn off the mixer and fold in half of the pistachios and the lemon zest using the spatula.
• Scoop about 1/4 cup of the cookie dough at a time onto the prepared cookie sheets, leaving some room between each cookie, for about 12 cookies total. Press down the tops of the dough slightly and sprinkle with some nonpareils. Bake until the cookies are light brown, 12 minutes for chewy cookies or about 15 minutes for crispy cookies.
• Cool the cookies on the baking sheets for 5 minutes and then transfer to a wire rack to cool completely.
• In a shallow dish, combine the remaining pistachios with the blueberries. Using an ice cream scoop, scoop some ice cream onto a cookie, and top with another cookie to form a sandwich. Repeat for the remaining cookies and ice cream. Roll the edges of the ice cream sandwiches in the pistachio-blueberry mixture and freeze for 10 minutes before serving.

WHITE CHOCOLATE AND RASPBERRY ICE CREAM

Steps:

• Heat milk, sugar, vanilla bean and seeds, and salt in a saucepan over medium heat until warm, about 5 minutes.
• Whisk egg yolks and about 1 cup warm milk mixture in a bowl; stir egg mixture into saucepan. Continue to cook and stir until custard thickens enough to coat the back of a spoon, 5 to 7 minutes. Remove vanilla bean. Stir white chocolate chips into custard until melted. Pour custard into a large bowl and stir in heavy cream and vanilla extract. Cover and refrigerate until chilled.
• Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency.
• Heat raspberries in a saucepan over medium heat until raspberries begin to fall apart, 7 to 10 minutes. Press raspberries through a sieve over a bowl to remove the seeds; discard seeds.
• Gently swirl raspberries into the soft ice cream creating ribbons of raspberries. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

WHITE CHOCOLATE ICE CREAM

Steps:

• Put the chocolate pieces 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 back into the saucepan.
• Stir the mixture constantly over medium heat with a heatproof spatula, 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 until cool over an ice bath.
• Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.
• Make White Chocolate-Cherry Ice Cream by folding very well-drained and coarsely chopped Sour Cherries in Syrup (page 185) or Candied Cherries (page 215) into the just-churned ice cream.
• For Black and White Chocolate Ice Cream, layer one recipe of Fudge Ripple (page 210), Dark Chocolate Truffles (page 211), or Stracciatella (page 210) into the just-churned ice cream.

WHITE CHOCOLATE ICE CREAM

Steps:

• Set up an ice bath in a large bowl. Put the chocolate in a medium bowl.
• Put the milk and 1/4 cup of the sugar in a saucepan. Bring to a simmer over medium heat.
• 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.
• 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.
• Freeze in an ice cream maker, then transfer to a plastic container and freeze overnight before serving.

WHITE CHOCOLATE ICE CREAM

Steps:

• In the top pan of a double boiler (or use two saucepans one on top of the other) set over simmering water, scald half and half.
• Add chocolate and sugar to saucepan and continue stirring until chocolate is melted (5 minutes). Remove from heat.
• Using electric mixer beat eggs in medium bowl. Add some of the saucepan mixture to eggs. Return mixture to saucepan and cook for one minute over low heat, stirring constantly. Do not boil. Remove from heat. ***Note: if using egg subsitute you do not need to return mixture to saucepan in order to pasterurize eggs, instead beat egg subsitute in bowl and add saucepan mixture (after it cools to room temp.) to eggs and proceed as below.***
• Blend in cream.
• Refrigerate until well chilled (4 hours).
• Process in ice cream maker according to manufacturer's instructions.
• Process in ice cream maker according to manufacturer's instructions.

WHITE CHOCOLATE ICE CREAM CUPS RECIPE BY TASTY

Steps:

• In a heatproof medium bowl, combine the white chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until melted.
• Working one at a time, pour ¼ cup (60 ml) of the melted white chocolate into a silicone muffin mold. Carefully tilt the mold in a circular motion so the chocolate comes all the way up to the edge, without overflowing. If any chocolate spills over the mold, simply wipe it clean with a damp paper towel. Let any excess chocolate drip back into the bowl of melted chocolate. Set the filled cup on a baking sheet and repeat with the remaining molds and melted chocolate. Freeze the cups for at least 30 minutes, until solid.
• Gently peel the silicone molds away from the top of the chocolate cups and push up from the bottom to release the cups. If the chocolate starts to soften, immediately return to the freezer for 5-10 minutes to reharden. Set the chocolate cups on a tray and return to the freezer until ready to use.
• When ready to serve, scoop the ice cream into the white chocolate cups.
• Enjoy!