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.
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Tightly cover the bowl with plastic cling wrap, and freeze for 1 hour.
- 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.
- Repeat the previous step.
- 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.
- Transfer the semi-frozen ice cream to an air-tight and freezer-proof container, and freeze overnight. Serve straight from the freezer.
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