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White Chocolate Ice-cream Recipe Recipe

Ingredients

How to make it

  • Melt the chocolate with six tablespoons of the milk, - see melting tips, - and set aside.
  • Pour the rest of the milk into a heavy-based saucepan, add half the sugar, and slowly (on medium heat) bring to the boil.
  • Meanwhile beat the three eggs with the remaining half of the sugar until the mixture is pale and thick. As the milk comes to the boil, pour the milk over the whipped eggs, slowly and steadily in a stream, beating continuously.
  • Return the combined mixture to the saucepan and stir slowly with a wooden spoon over a medium heat, until the custard thickens just enough to coat the back of the wooden spoon and your finger leaves a trail as you draw it across the back.
  • Do not let the mixture come to the boil or else it will curdle.
  • Remove from the heat and whisk in the melted white chocolate. Leave the mixture to cool in an iced water bath to speed the process.
  • Freeze the cold mixture in an ice cream maker or in the fast freeze section of your freezer. Store in the freezer.

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The Cook

nehawedadabdullah Bangladesh, Dhaka

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