Ice Cream with Double White Chocolate

Baking and Desserts | European cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Ice Cream with Double White Chocolate

Ingredients

3.2% Milk - 7 fl oz
10% cream - 7 fl oz
Sugar - 2.8 oz
Salt - a pinch
Corn Starch - 3 teaspoons
Semi-soft cream cheese - 1.8 oz
White Chocolate - 6.2 oz
Cocoa Powder - 1 teaspoon

Step by Step guide

Step 1

Base with white chocolate: dissolve the cornstarch in 50 ml of milk and set aside. In a small saucepan, combine the remaining milk, cream, sugar, and salt, mix, place over medium heat, and cook almost to boiling. Remove from heat, add 100 grams of chocolate, let it sit for a minute to allow the chocolate to melt, then stir until smooth and return to medium heat. Pour in the cornstarch milk and cook, stirring constantly, until thickened. Remove from heat, add the cream cheese, mix until smooth, cool to room temperature, then refrigerate overnight.

Step 2

Crumble of caramelized white chocolate: preheat the oven to 266°F. Spread the remaining broken chocolate (75 grams) and cocoa butter in a small baking dish and place the mixture in the oven for 10 minutes. Remove, stir with a silicone spatula, and return to the oven for another 10 minutes. Repeat this process of baking and stirring every 10 minutes until the chocolate takes on the color of cooked condensed milk.

Step 3

Pour the frozen base into an ice cream maker and freeze according to the instructions. In the last couple of minutes of freezing, slowly pour in the hot caramelized chocolate (if it has hardened, melt it in a water bath), wait for the chocolate 'streams' to set, then transfer the ice cream to a container and place it in the freezer for at least 4 hours until solid.

Step 4

If you don't have an ice cream maker, immediately pour the frozen base into a container, place it in the freezer, and stir the contents every 20–30 minutes until fully frozen. Drizzle the ice cream with melted caramelized chocolate just before serving.