White Chocolate Ice Cream with Ginger

Preparation info

  • Yield: approximately

    6 cups

    • Difficulty


Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

This ice cream is incredibly rich, dense, and luxurious—there is basically zero overrun—but you do have to baby it a little. By adding the white chocolate to the hot custard and stirring until it is melted, you do not risk overheating this sensitive ingredient, as you can so easily do when melting it over heat. Also be careful not to overchurn the ice cream. The added fat from the cocoa butter in the chocolate can make the ice cream gritty very readily.