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

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

White Chocolate Ice Cream

Ingredients

Ice Cream Base

Method

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