White Chocolate Ice Cream

Ingredients

Ice Cream Base

  • 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
  • 341 g / 12.03 oz / 6.81% egg yolks
  • 900 g / 1 lb 15.75 oz / 17.98% white chocolate, finely chopped or pistoles

Method

  1. 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.
  2. Strain the base through a fine-mesh strainer and cool over an ice bath. Age the base under refrigeration overnight.
  3. Once the base has aged, churn to the desired consistency.
  4. Harden for at least 2 hours and up to 4 hours. Reserve until needed.