White Chocolate Ice Cream
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
You're going to love this white chocolate ice cream because it comes together in under an hour with ingredients you probably already have at home. The beauty of this recipe is its simplicity, just a handful of pantry staples combine to create something luxuriously creamy and indulgent. White chocolate provides natural antioxidants that support heart health, while the eggs add protein and richness without any fancy techniques required. Whether you're craving a homemade dessert or impressing guests, this foolproof version delivers restaurant quality results with minimal effort.
Ella x
Ingredients
- 400 gwhite chocolate
- 300 mlheavy cream
- 200 ggranulated sugar
- 100 gunsalted butter
- 2egg yolks
- 1 gsalt
- 1 mLvanilla extract
Detail level
Instructions
- 1
In a medium saucepan, combine the white chocolate, heavy cream, granulated sugar, and salt. Place the saucepan over medium heat and cook, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
Tip: Be careful not to let the mixture boil.
- 2
In a separate bowl, whisk together the egg yolks until they are well combined. Gradually add a little of the warm white chocolate mixture to the egg yolks, whisking constantly to prevent the eggs from scrambling.
Tip: This is called tempering the eggs and it will help prevent lumps from forming in the ice cream.
- 3
Once the egg yolks have been tempered, gradually add them to the saucepan with the white chocolate mixture, whisking constantly.
Tip: Make sure to add the egg yolks gradually to prevent the mixture from cooling down too much.
- 4
Continue to cook the mixture, stirring constantly, until it has thickened and passed the "wrinkle test". This should take about 10-15 minutes.
Tip: The wrinkle test is a simple way to check if the mixture is thick enough. Place a small amount of the mixture on a chilled plate and let it cool to room temperature. If the mixture wrinkles when pushed with your finger, it is ready.
- 5
Remove the saucepan from the heat and stir in the unsalted butter and vanilla extract until the butter has melted.
- 6
Let the mixture cool to room temperature, then cover it and refrigerate it for at least 2 hours or overnight.
Tip: This will allow the mixture to chill and set.
- 7
Once the mixture has chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions.
Tip: This will give you a slightly chunkier texture.
- 8
Once the ice cream has finished churning, transfer it to an airtight container and cover it with plastic wrap or aluminum foil.
Tip: Make sure to press the plastic wrap or aluminum foil directly onto the surface of the ice cream to prevent air from getting in.
- 9
Place the container in the freezer and let it harden for at least 2 hours.
- 10
Once the ice cream has hardened, scoop it into bowls and serve.
Tip: You can also add any mix-ins you like, such as chopped nuts or chocolate chips.
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