- 2 cups light cream
- 4 eggs
- 12 oz white chocolate coarsely chopped
- 1-1/2 cups sugar
- 2 cups heavy cream
About White Chocolate Ice Cream
If you've never made your own ice cream before, this is a great one to start with. Creamy and delicious and pretty darned simple.
About Eli Diamond
Eli is a former caterer who now enjoys cooking in his spare time.
Recipe
Ingredients
How-to
- Scald the light cream in the double boiler
- Add the chocolate
- Reduce the heat until the water is barely at a simmer and cook until the chocolate is melted (stir occasionally but not constantly)
- Remove the mixture from heat
- Beat the eggs in an electric mixer and add the sugar while beating until all of it is dissolved. Do not beat the eggs or add the sugar too quickly or the eggs will cook
- Mix in the chocolate mixture, slowly
- Beat in the heavy cream
- Put in the refrigerator until cold (about 45 minutes to 1 hour)
- Pour the mixture into the ice cream maker. The length of this step will vary depending on the brand of ice cream maker, but it shouldn't take too long regardless
- Freeze in a container (at least 4 hours, best if left overnight)
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