White Chocolate Ice Cream

Name: White Chocolate Ice Cream
Yield: Yield 5 kg / 11 lb .36 oz Base
Ingredients: 900 g / 1 lb 15.75 oz / 17.98% white chocolate, finely chopped or pistoles; 341 g / 12.03 oz / 6.81% egg yolks; 534 g / 1 lb 2.84 oz / 10.67% sugar; 2.19 kg / 4 lb 13.25 oz / 43.76% whole milk; 1.04 kg / 2 lb 4.68 oz / 20.78% skim milk

Preparation info

Difficulty
Medium

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

About

Ingredients

Ice Cream Base

2.19 kg / 4 lb 13.25 oz / 43.76% <

Dessert
Vegetarian
ice cream
Gluten-free

Method

Make the ice cream base according to the Classic Ice Cream Method. Add the white chocolate while the base is still hot and whisk thoroughly to completely dissolve the white chocolate.
Strain the base through a fine-mesh strainer and cool over an ice bath. Age the base under refrigeration overnight.
Once the base has