Vanilla Ice Cream With White Chocolate

Vanilla Ice Cream | @MariaTiramisuCA #vanilla #icecream

I don’t know about you, but whenever I hear a big snow storm is coming, I always think about warm summer days and ice cream. Lots of ice cream.

Most people eat ice cream during warmer months, but nothing beats a scoop of ice cream in a cup of hot chocolate on one of the coldest nights of the year. Am I right, or am I right?

In this recipe, melted Lindt White Chocolate is simply mixed into a rich vanilla ice cream, and you don’t need an ice cream maker to prepare it. It’s definitely one of my favorite ice cream recipes.

Tip: Feel free to omit the white chocolate, or replace it with dry ingredients of your choice (i.e. stir in 1 cup of chopped cookies, or small candies, etc). It’s up to you.

The Vanilla Ice Cream With White Chocolate recipe is listed below.

What’s your favorite ice cream flavor? Share your thoughts with me in the comments section below.


Vanilla Ice Cream With White Chocolate
 
Prep time
Cook time
Total time
 
In this recipe, melted Lindt White Chocolate is simply mixed into a rich vanilla ice cream, and you don’t need an ice cream maker to prepare it.
Author:
Yield: 10 servings
Ingredients:
  • 1 cup whipping cream (35% fat), chilled
  • 1 cup granulated white sugar
  • 1 vanilla bean, split lengthwise
  • 2 cups whipping cream (35% fat), chilled
  • 7 large egg yolks
  • 1.5 teaspoon pure vanilla extract
  • 8 ounces Lindt white chocolate, melted
Instructions:
Infuse the whipping cream with vanilla:
  1. Heat 1 cup of whipping cream with the granulated sugar in a medium saucepan over medium heat for 7 minutes, or until hot. Do not boil. Scrape the seeds from the vanilla bean into the cream with a spoon. Add the the bean to the cream, and stir. Cover the saucepan, remove it from the heat, and set it aside for one hour.
  2. To create an ice bath, place a medium bowl in a larger bowl that is half-filled with ice and water. Set a strainer over the medium bowl, and pour the vanilla-infused cream into the bowl.
Make the custard:
  1. Briefly whisk the large egg yolks in a medium bowl. Reheat the vanilla cream, then gradually pour some of the vanilla cream into the egg yolks, whisking constantly as you pour the cream. Scrape this mixture back into the saucepan.
  2. Cook the mixture over low heat, scraping the bottom of the pan and stirring with a rubber spatula, until the custard is thick enough to coat the back of a spoon.
Combine the vanilla custard with whipping cream:
  1. Place a medium stainless steel bowl in the ice bath, and pour 2 cups of chilled whipping cream into the medium bowl. Strain the vanilla custard into the whipping cream, and remove the vanilla bean.
  2. Stir in the vanilla extract. Mix on medium speed for 1 minutes with a hand-held electric mixer. Remove the bowl from the ice bath.
  3. Tightly cover the bowl with plastic cling wrap, and freeze for 1 hour.
  4. Remove the bowl from the freezer and the plastic wrap. Mix on high speed for 1 minutes with a hand-held electric mixer. Cover the bowl again with plastic wrap, and freeze for 1 hour.
  5. Repeat the previous step.
Add the white chocolate:
  1. Remove the bowl from the freezer, and the plastic wrap. Gradually drizzle the melted white chocolate onto the semi-frozen ice cream while mixing on medium speed, about 1 minute. This will cool the chocolate quickly, and break the chocolate up into smaller pieces.
  2. Transfer the semi-frozen ice cream to an air-tight and freezer-proof container, and freeze overnight. Serve straight from the freezer.
Notes:
Recipe, photo, and post by Maria Perugini of MariaTiramisu.com.

To share this recipe on your website, simply rewrite the instructions in your own words, and provide credit with a link to this post. Please mention whether your recipe is "adapted from," or "inspired by" my recipe. The material in this post and website may not be distributed, reproduced, republished, transmitted, or cached, except with the prior written permission of Maria Perugini. Please email Maria at info@mariatiramisu.com. Copyright © 2014-2015 Maria Perugini & MariaTiramisu.com.

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About the Author

Maria "Tiramisu" Perugini

Maria is a recipe developer, international event & project manager, and world traveller with a background in business. She is the writer and photographer at MariaTiramisu.com, the food & travel website she created to share dessert recipes & Italian recipes for curious home cooks. Read more about Maria, and her website.  [CONNECT: Twitter @MariaTiramisuCA  | Instagram | Facebook | Pinterest | Email: info@mariatiramisu.com] 

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