“Legit” White Chocolate Ice Cream
Okay, here it is folks. There’s many a food pietist out there (and you know who you are) that prattle on about “white chocolate’s not real chocolate, this…” and “I hate white chocolate, that…” If your only legitimate beef is that it’s technically NOT chocolate – well hey – you’re technically right. And guess what… a pineapple isn’t technically an apple. Who cares? White chocolate is it’s own thing. And it’s magical. Don’t be a hater. Some of my recipes also use coconuts.
I clearly remember the first time my dad introduced this amazing block of heaven to me and my brother when I was very young. He came back from an overseas business trip, unwrapped it, took out a paring knife and cut off some glorious chunks right on the spot. My chocolate world was officially re-defined.
White chocolate is solely unique. It has complexity for days. It even has terroir. Don’t believe me? Pop over to Central Market or go here and you’ll find several site-specific varieties.
“Legit” White Chocolate Ice Cream
7 oz. (or 2 bars) good quality white chocolate (my favorite so far is Lindt)
1 C. heavy Cream
1 C. whole milk
3/4 C. sugar
2 large eggs
1 tsp Vanilla extract
1 pinch grey sea salt (kosher also works if it’s a small pinch)
No they aren’t endorsing this. But in true American fashion, I can be bought!
Break up white chocolate over milk and cream in a heavy bottom medium saucepan and turn heat to med-high. When mixture just begins to boil, remove from heat and stir with a rubber spatula until smooth.
In a large bowl, mix sugar and eggs with an electric mixer using a whisk attachment until pale yellow and smooth.
Pour or ladle a small amount of cream mixture into the egg mixture. Quickly whisk by hand to incorporate and temper the hot cream into the egg mixture. Pour all of the egg mixture into the cream mixture and whisk to incorporate. This step is very important. I’ve skipped it once. I had white chocolate scrambled eggs.
Place saucepan back onto low heat and stir with a wooden spoon or rubber spatula until mixture is slightly thicker.
Objects in wide-angle lens are larger than they appear. (~shakes fist) Damn you, foreshortening!
Pour into sealable container and refrigerate for 4 hours.
Freeze in ice cream maker according to instructions. If using a small home unit, make sure not to over-churn or ice cream will end up with a chalky mouthfeel. 18-20 minutes is fine. It will look more like a thick milkshake than soft-serve.
If you do it right, these little home units do ice cream totally right.
Here’s the secret. Stop churning when it looks like a thick milkshake, not soft serve.
Let set in freezer for several hours until firmly set, to the point of delightful density and smear-on-your-face deliciousness.
Note – White chocolate isn’t technically chocolate ONLY because the FDA says so. And yet Baker’s is allowed to call their waxy flavorless blocks “chocolate?” Point made… I accept your apology. Make this at home and tell the haters to deal with this!