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White Chocolate Ice Cream recipe
Saturday, November 08, 2008 | No comments posted.
Chef Dan’s White Chocolate Ice Cream
2 cups half & half
12 ounces white chocolate pieces
4 eggs
11⁄2 cups sugar
2 cups heavy cream
1 teaspoon vanilla
Scald the half & half in the top of a double boiler. Add the white chocolate and stir occasionally until the chocolate is melted. Take off the heat.
Beat the eggs with a mixer and add the sugar. Beat until the sugar is dissolved. Slowly pour in the chocolate mixture. Add the vanilla and heavy cream. Chill for at least four hours. Pour into freezer style container and freeze until ready to serve.
2 cups half & half
12 ounces white chocolate pieces
4 eggs
11⁄2 cups sugar
2 cups heavy cream
1 teaspoon vanilla
Scald the half & half in the top of a double boiler. Add the white chocolate and stir occasionally until the chocolate is melted. Take off the heat.
Beat the eggs with a mixer and add the sugar. Beat until the sugar is dissolved. Slowly pour in the chocolate mixture. Add the vanilla and heavy cream. Chill for at least four hours. Pour into freezer style container and freeze until ready to serve.
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