White Chocolate and Ginger Ice Cream

Name: White Chocolate and Ginger Ice Cream
Ingredients: 1036 g whole milk; 250 g heavy cream; 20 g trimoline; 40 g egg yolks; 180 g granulated sugar; 60 g milk powder; 8 g ice cream stabilizer; 300 g Valrhona Ivoire chocolate, chopped; 40 g ginger confit

Preparation info

Difficulty
Easy

Appears in

Bachour

By Antonio Bachour

Published 2013

About

Ingredients

1036 g whole milk
250 g heavy cream
20 g

Dessert
Vegetarian
Gluten-free

Method

Bring milk, cream and trimoline to a boil in a medium sized pot. Whisk to combine yolks, sugar, milk powder and stabilizer in a small bowl and pour in hot liquid to temper. Return mixture to the pot and cook to 85°C. Pour over chocolate and ginger and process with a hand blender until smooth. Refrigerate overnight and process in an ice cream machine.