White chocolate ice cream

Creamy and delicately sweet ice cream for true white chocolate lovers. This white chocolate ice cream is wonderfully rich and smooth, and it tastes even better served with homemade strawberry sauce. An utterly irresistible dessert!

Makes approximately 1.2 litres of ice cream.

Ingredients for the white chocolate ice cream:

• 500 ml whole milk
• 250 ml double cream
• 5 egg yolks, from large eggs
• 110 g caster sugar
• 1 tsp vanilla extract or vanilla bean paste
• 150 g white chocolate, finely chopped, or white chocolate chips

Pour the milk, cream and vanilla into a saucepan. Stir and bring just to the boil.

Meanwhile, place the egg yolks and sugar into the bowl of a stand mixer and whisk until pale, thick and fluffy. Gradually pour half of the hot milk mixture into the egg mixture, whisking continuously. Return the egg mixture to the saucepan containing the remaining milk and cream. Cook gently over low heat, stirring constantly with a spoon, until the custard thickens slightly and lightly coats the back of the spoon. Remove immediately from the heat before it reaches boiling point, otherwise the custard may curdle. Add the chopped white chocolate and leave for 2 minutes. Then stir until the chocolate has completely melted and the mixture is smooth. Leave to cool, cover the surface directly with cling film and chill thoroughly in the refrigerator for at least 12 hours.

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.

Transfer the churned ice cream to a freezer-safe container and freeze for several hours until firm.

Without an ice cream maker:

Pour the chilled mixture into a container and place it in the freezer. During the first 3 hours of freezing, whisk or blend the mixture every 30 minutes to break up any ice crystals and ensure a smooth, creamy texture. Freeze until fully set.

Serve with homemade strawberry sauce.

Enjoy!