This is the white chocolate ice cream of your dreams: it is creamy, it fluffs up wonderfully during churning and has a full body and a rich white chocolate flavour.
To achieve this, in this recipe we only use the slightest amount of sugar; and for good reason: as the flavour of white chocolate is very delicate and easily gets masked by other ingredients, it only makes sense to skip the extra sugar and rely solely on the sugar contained in the white chocolate.
By keeping the white chocolate’s ratio in this ice cream to the maximum, we achieve a wonderful and rich white chocolate flavour.
The tiny amount of sugar which is added, aims to prevent the milk from curdling when warmed. Other than that, the remaining ingredients are in perfect harmony with the white chocolate’s flavour: milk, heavy cream and some corn flour/starch to thicken it all.
And if you are a fan of custard-based ice creams, you will be happy to know that thanks to the lecithin, one of the ingredients which are to be found in white chocolate, your ice cream will be as smooth and velvety as a custard-based one, without adding any egg yolks.
Take care that:
For best results, use a scale and measure the ingredients directly into the utensils, when you need them.
Avoid weighing in one utensil and transferring to another, as this causes a small, but important loss of quantity, especially in liquids.
For cup measurements:
1 cup = 235 ml
1 Tbs. = 15 ml
1 tsp. = 5 ml
White chocolate: only real white chocolate will do; this means that it should have the following ingredients listed on the packaging:
– cocoa butter (NOT palm oil or other vegetable oil)
– sugar (NOT sweeteners, stevia, etc)
– milk powder
– an emulsifier (such as lecithin)
Also, check the nutrition label on the packaging: the sugars should be around 55 gr per 100 gr of white chocolate.
However, if the white chocolate you have has more sugars than this, feel free to contact me, sending me the nutrition facts of your white chocolate, to make any adjustments, if needed.
Cornflour: we use it here as a thickening agent.
Sugar: regular white sugar is the best option for this recipe.
DO NOT use sugar substitutes, such as table sweeteners or stevia. Also, do not use confectioner’s sugar, it is not suitable for this recipe. Raw cane sugar such as Demerara would be ok, although I wouldn’t use it here as it may mask the delicate flavour of the white chocolate.
1) When making ice cream at home, you should always use a rubber spatula, if available. It is useful for wiping the bottom of the saucepan when cooking dairy on the stovetop, as well as for scraping residues which would be otherwise left behind in bowls, saucepans etc.
2) When melting the white chocolate over the simmering water, stir constantly and take care that the white chocolate does not overheat; or the ice cream will curdle during churning.
Put the white chocolate in a medium-sized, heatproof bowl and melt over a saucepan with simmering water, stirring constantly. Take care that the bottom of the bowl does not touch the water.
Remove the bowl from the heat and set aside.
Pour 350 gr (12.4 oz) of the milk into a medium saucepan.
Put the corn flour in a large bowl and pour from the saucepan a splash or two of the cold milk, whisking with a fork to create a loose slurry.
Add the sugar and salt in the saucepan with the milk. Warm the milk and sugar over low-medium heat, stirring often until the milk is hot and steamy and the sugar has melted.
Increase the heat to medium-high and bring it to a boil.
As soon as it starts boiling, remove from the heat and pour the boiling milk over the corn starch slurry, while whisking it vigorously.
Stir thoroughly and then pour everything back into the saucepan, scraping well the bowl for any residues.
Return the saucepan back to the heat and cook very briefly for 10 seconds, scraping the bottom of the saucepan vigorously as you go. The mixture will bubble up and thicken.
Immediately pour the mixture back into the bowl.
Add the 200 gr (7 oz) milk and the heavy cream and and stir to combine.
Start pouring the milk mixture into the melted white chocolate, a little at a time, stirring to combine.
Pour into the blender and blend for 2 whole minutes.
The ice cream mixture should be tepid by now. If not, allow it to cool down for 15 minutes.
When it is tepid, you have to thoroughly cool it before churning. To do so, you can choose between:
When churning with a domestic ice cream maker, your ice cream mixture should be always thoroughly chilled.
Otherwise, your ice cream maker may not be able to churn the ice cream to its fullest potential, resulting in a sloppy liquid vs. a fluffy coconut ice cream.
For an extra-smooth ice cream, blend the ice cream mixture again for one minute, before churning.
Prepare the ice cream machine according to the manufacturer’s instructions.
With the machine running, pour the chilled ice cream mixture through the canister and into the ice cream machine.
Churn until the white chocolate ice cream is fluffed up and creamy. Depending on your ice cream maker, this may take up to 40-50 minutes.
Remove the bowl from the ice cream maker and put it directly in the freezer, as per instructions in step 4.
Straight after churning, the ice cream has a soft-serve consistency and melts immediately upon contact with anything. This makes it impossible to serve or transfer to another container.
Putting it directly in the freezer for 4-5 hours after churning, will help it set and reach the right consistency.
Then you can serve it or transfer to a sealable container for longer storing.
Cover the ice cream maker’s bowl (with the ice cream in it) with a lid and place it in the freezer.
Leave for 4-5 hours for the white chocolate ice cream to set.
After that, you can serve it; or transfer to a sealable container for long term storing.
This white chocolate ice cream, like all artisanal ice creams, freezes hard in the long term.
To soften it to a scoopable consistency, put it in the refrigerator for one hour.
Discard after one month of keeping in the freezer.