Caramelised White Chocolate Ice-Cream

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By Darren Purchese

We LOVE the simple yet profound pleasure of indulging in a scoop of ice cream. Whether it's a hot summer day or a chilly winter evening, the joy of ice cream transcends the seasons. Its velvety, creamy texture and a symphony of flavours provide a delightful escape from the mundane. From the first luscious bite to the last lingering taste on your tongue, every spoonful is a celebration of pure, unadulterated happiness and this one is a Studio Kitchen favourite.

You'll need to prepare the caramelised white chocolate in advance, so plan ahead.

Time

1

hour

0

minutes

Degree of Difficulty

Advanced

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Portions

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ICE-CREAM

100g caramelised white chocolate (roughly chopped)
250 ml full-cream milk
150 ml cream, thickened
2g vanilla beans, seeds scraped
80g caster sugar
5 egg yolks

SPECIAL EQUIPMENT

 digital thermometer
 ice-cream churn
1

Place the caramelised white chocolate in a medium size bowl and set aside.
Place the milk and the cream into a saucepan with the vanilla seeds and scraped pods. Bring to a simmer over a medium heat and then remove from the heat. Set the mixture aside and discard the vanilla pods.

 

2

In a mixing bowl whisk the sugar and egg yolks together until they start to thicken and pale.
Pour one third of the hot milk mixture onto the yolk and sugar mixture and mix well with a whisk.
Pour this mixture back into the saucepan with the remaining hot milk mixture and mix well with a spatula or wooden spoon.

 

3

Place the pan back onto a low to medium heat and stir constantly while cooking the ice cream base to 82℃ (180℉) Use a sugar or digital thermometer to check the temperature accurately.

 

4

Remove the custard from the heat and pour it into the bowl of chocolate. Stir to emulsify and melt the chocolate. Place the bowl into a larger bowl of iced water to cool the custard down quickly. Stir regularly.

 

5

Once cool churn in an ice cream machine according to the manufacturer’s instructions. Store the ice cream in the freezer until needed.

* Tip: You can make the ice cream base up to four days in advance but try to churn the ice cream on the day of serving to achieve the best possible result.

 

 

1
0 hours 0 minutes

Place the caramelised white chocolate in a medium size bowl and set aside.
Place the milk and the cream into a saucepan with the vanilla seeds and scraped pods. Bring to a simmer over a medium heat and then remove from the heat. Set the mixture aside and discard the vanilla pods.

2
0 hours 0 minutes

In a mixing bowl whisk the sugar and egg yolks together until they start to thicken and pale.
Pour one third of the hot milk mixture onto the yolk and sugar mixture and mix well with a whisk.
Pour this mixture back into the saucepan with the remaining hot milk mixture and mix well with a spatula or wooden spoon.

3
0 hours 0 minutes

Place the pan back onto a low to medium heat and stir constantly while cooking the ice cream base to 82℃ (180℉) Use a sugar or digital thermometer to check the temperature accurately.

4
0 hours 0 minutes

Remove the custard from the heat and pour it into the bowl of chocolate. Stir to emulsify and melt the chocolate. Place the bowl into a larger bowl of iced water to cool the custard down quickly. Stir regularly.

5
0 hours 0 minutes

Once cool churn in an ice cream machine according to the manufacturer’s instructions. Store the ice cream in the freezer until needed.

* Tip: You can make the ice cream base up to four days in advance but try to churn the ice cream on the day of serving to achieve the best possible result.

 

Recipe Tags chocolate, frozen