← Back to Search Results
White Chocolate Chip Ice Cream

Photo by:
Comments: 0
 

Recipe

With white chocolate chips in a rich, dark chocolate ice cream, this is double-chocolate heaven.

Yield: Makes 4–6 servings
Prep time: 25 Mins, Plus Freezing
Cooking time: 12 Mins

Ingredients

  • 1¼ cups whole milk
  • 1 vanilla bean, split lengthwise
  • 5 oz (140g) bittersweet chocolate, coarsely chopped
  • ½ cup sugar
  • 3 large egg yolks
  • 1¼ cups heavy cream
  • 1 cup white chocolate chips

Special Equipment:

  • Ice cream machine

Directions

1. Bring the milk and vanilla bean to a simmer in a heavy-bottomed medium saucepan over medium-low heat. Add the chocolate, let stand for a few minutes, then stir until the chocolate is melted. Cover and let stand 15 minutes. Remove the vanilla bean and, using the tip of a small knife, scrape the seeds from the pod back into the milk. Rinse the vanilla bean and reserve for another use, if desired.

2. Whisk together the egg yolks and sugar in a large bowl until the mixture becomes thick and pale. Gradually whisk in the warm milk mixture, the pour into the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until the mixture coats the spoon (an instant-read thermometer will read 185°F/85°C). Do not boil. Strain through a wire sieve into a bowl. Cool completely, stirring often. Cover and refrigerate at least 2 hours, until thoroughly chilled. Stir the cream into the chilled custard.

3. Pour into the container of an ice cream machine. Freeze according to the manufacturer's instructions. Stir in the white chocolate chips. Transfer into an airtight freezerproof container and freeze for at least 2 hours. Scoop into bowls and serve.

Notes

Freezing Information : Freeze for up to 1 week.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings.

560kcal (28%)
165mg (16%)
0mg (1%)
262mcg RAE (9%)
281mg
40mg
7g
49g
1g
53g
184mg (61%)
73mg (3%)
23g (114%)
38g (59%)
1mg (6%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
martin-yans-china Martin Yan's China
by Martin Yan
food-to-live-by Food to Live By
by Myra Goodman
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
west-coast-cooking West Coast Cooking
by Greg Atkinson
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
a-new-way-to-cook A New Way to Cook
by Sally Schneider
good-to-the-grain Good to the Grain
by Kim Boyce
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?