White Chocolate Ice Cream

This creamy ice cream is perfect for a year-round treat. It pairs well with berries and stone fruits or add your favourite mix in while transferring your ice cream to the container before freezing. Remember to place the bowl in the freezer 24 hours in advance.

Difficulty

Medium

Time

60 min

Author

Kenwood

Ingredients

Servings

4

300 g whole milk

325 g whipping cream

1.5 tsp vanilla extract

3 egg yolks

150 g caster sugar

200 g white chocolate, melted

Utensils

Airtight container, Saucepan, Jug, Whisk Tool, Frozen Dessert Maker

Instructions

Step 1

Add milk, whipping cream and vanilla extract into a saucepan.

Heat on a medium heat until the milk is near boiling.

Strain the mixture into a jug and cover the surface with plastic wrap to avoid a film from setting.

Let cool.

 

Step 2

Fit the Whisk Tool.

Add egg yolks and sugar into the appliance bowl, fit the splashguard.

Whisk for 2 minutes on speed 4 until the mixture has come together and then scrape the bowl.

Whisk for 2 minutes on speed 4 until thick and creamy.

Carefully add the milk mixture while the machine is running.

Whisk for 3 minutes on speed Min until incorporated.

Step 3

Pour the custard mixture into the saucepan.

Heat on a medium heat until the custard is thick enough to coat the back of a spoon.

Add the melted chocolate and stir until combined.

Cover with plastic wrap and chill in the fridge for 2 hours until cold.

Step 4

Attach the Frozen Dessert Maker attachment to the machine.

Retrieve the cooled mixture.

Start the machine, slowly pour the mixture and mix for 30 minutes on speed Min.

Transfer the ice cream into an airtight container and cover with a lid.

Chill in the freezer overnight until solid.

Serve.