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White Chocolate Ice Cream

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“Delicious white chocolate ice cream is wonderful served alone or over Chocolate Swirl Pound Cake Chocolate Swirl Pound Cakeafter a spicy Mexican meal. This ice cream needs 4 hour freezing time after processing to mellow flavors. Chilling and mellowing time (8 hours) is included in cook time. Prep time includes stove top cooking time. Recipe adapted from Bon Appetit.”
READY IN:
8hrs 30mins
YIELD:
2 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. In the top pan of a double boiler (or use two saucepans one on top of the other) set over simmering water, scald half and half.
  2. Add chocolate and sugar to saucepan and continue stirring until chocolate is melted (5 minutes). Remove from heat.
  3. Using electric mixer beat eggs in medium bowl. Add some of the saucepan mixture to eggs. Return mixture to saucepan and cook for one minute over low heat, stirring constantly. Do not boil. Remove from heat. ***Note: if using egg subsitute you do not need to return mixture to saucepan in order to pasterurize eggs, instead beat egg subsitute in bowl and add saucepan mixture (after it cools to room temp.) to eggs and proceed as below.***
  4. Blend in cream.
  5. Refrigerate until well chilled (4 hours).
  6. Process in ice cream maker according to manufacturer's instructions.
  7. Process in ice cream maker according to manufacturer's instructions.

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