White Chocolate Ice Cream

Fit the Creaming Beater.

Add milk, whipping cream and vanilla extract into the appliance bowl.

Heat for 2 minutes at 105°C, on speed Stir 1, 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.

Clean the appliance bowl and 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.

Remove the Whisk Tool and fit the Creaming Beater.

Heat for 15 minutes at 85°C, on speed Stir 1, until the custard has thickened.

Strain the mixture through a fine mesh sieve into a clean bowl.

Add the melted chocolate and stir until combined.

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

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.

Tip: Remember to place the bowl in the freezer 24 hours in advance.