Description
A rich, decadent white chocolate ice cream, with just a hint of coconut.
Ingredients
3 ounces good-quality white chocolate, chopped
1 1/2 cups whole milk
1 1/2 cups heavy cream
3/4 cup granulated sugar
3 egg yolks, beaten
1 tablespoon vanilla extract
1/8 teaspoon fine sea salt
1/4 cup unsweetened shredded coconut
Instructions
Combine egg yolks in a small bowl, and beat with a fork. Set aside.
In a medium saucepan, combine milk, cream, sugar, and sea salt. Simmer over medium-low heat, stirring frequently, until sugar has dissolved.
Temper hot into cold, adding about 1 cup of the hot mixture, a few spoonfuls at a time, into the beaten egg yolks. Stir well after each addition.
Return milk-egg mixture to the saucepan and heat, stirring, until thickened slightly.
Remove saucepan from heat and stir in white chocolate and vanilla extract. Continue stirring until chocolate has melted completely.
Transfer ice cream base mixture into a bowl. Cover and refrigerate for at least four hours, or overnight.
Pour mixture into an ice cream maker and freeze, adding coconut flakes for the last few moments of churning. Transfer mixture to a freezer-safe container and freeze for an additional 2-4 hours prior to serving.
Notes
The finished product should remain firm, but still fairly scoopable when stored in the freezer. For a softer texture, you can add a few capfuls of vodka or rum to the base mixture prior to churning.
I like to store my homemade ice cream in pint containers, like these, which are designed specifically for frozen treats.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Ice Cream
- Method: Stovetop + Ice Cream Maker
- Cuisine: Dessert