Name: White Chocolate Ice Cream
Prep time: 8 min
Cook time: 2 min
Total time: 10 min
Yield: 1.25 litres (5 cups)
Ingredients: 6 oz (170 g) white chocolate, chopped; 1/4 cup (60 ml) milk; A pinch of salt; 1/2 cup (125 ml) sweetened condensed milk; 1 teaspoon (5 ml) vanilla extract; 1 3/4 cups (430 ml) 35% cream

Ingredients

6 oz (170 g) white chocolate, chopped
1/4 cup (60 ml) milk
A pinch of salt
1/2 cup (125 ml) sweetened condensed milk
1 teaspoon (5 ml) vanilla extract
1 3/4 cups (430 ml) 35% cream

Preparation

In a small saucepan or in the microwave oven, melt the chocolate with the milk and salt. Remove from the heat. Stir in the sweetened condensed milk and vanilla with a whisk. Transfer to large bowl. Cover and refrigerate until completely chilled.
In another bowl, whip the cream with an electric mixer until soft peaks form.
With a spatula, fold one third of the whipped cream into the white chocolate mixture. Add the remaining whipped cream and fold gently until smooth.
Freeze for 6 hours or overnight in an airtight container.

Note from Ricardo

A pinch of salt is often added to cakes and some desserts. Why? Salt enhances the sweet taste and flavours, especially from chocolate.

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White Chocolate Ice Cream

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Ingredients

Preparation

Note from Ricardo

Personal Note

To help you with this recipe

RICARDO Ice Cream Maker