Wednesday, January 19, 2011

white chocolate ice cream

1 cup white chocolate powder
1 1/2 cups heavy cream
1 1/2 cups half and half
3/4 cup sugar
1/8 teaspoon salt
6 oz. egg yolks (9-10 large yolks)
Heat the white chocolate powder, sugar, cream, and half and half in a double boiler. Whisk the egg yolks in a separate bowl and then temper them by adding a ladle of the cream mixture at a time and mixing into the eggs until at least half of the cream mixture is incorporated. This will warm up the eggs without cooking them. Then add the new egg mixture back into the remaining cream and cook over moderate heat until the mixture thickens to almost a pudding consistency. Pour into a bowl and put the bowl in an ice bath and stir until cool. Chill in the refrigerator for a couple of hours, until mixture is very cold and then follow your ice cream maker's directions to finish the job.