White Chocolate Ice-Cream
Try making white chocolate raspberry ripple by stirring in 4-5 tablespoons of fresh Raspberry puree to the ice-cream mix 5-10 minutes before it is set.
Preparation time: 20 minutes plus setting Quantity: Serves 6-just over a pint mix Cooking time: 20 minutes
Ingredients
300 ml/ 10 fl oz full fat milk
1 teaspoon vanilla extract/1/2 vanilla pod
4 large egg yolks
75g/ 3 oz caster sugar
200g white chocolate-chopped or grated
200 ml whipping or double cream
Method
- Boil the milk and vanilla
- Meanwhile whisk the egg yolks and sugar
- Pour the milk on to the egg mix, stir round
- Pour back in to the saucepan-simmer very very lightly (or it’ll split)
- Stir continuously until the Anglaise/custard mix coats the back of a wooden spoon/thickens
- Pour over the chopped chocolate -stir till the heat melts the chocolate
- Cool
- Whisk the Cream till stiff
- Fold in the cooled chocolate Anglaise
- Pour in to an ice-cream machine-or set in a shallow container in the freezer, stirring every 30 minutes till set, approx 3 hours