For those hot summer days, nothing like a delicious and refreshing ice cream. This homemade white chocolate ice cream is creamy, easy to prepare and has excellent presentation!
MAIN INGREDIENTS OF THIS RECIPE:
- White chocolate, cream, granulated sugar, egg yolks
HOW TO MAKE WHITE CHOCOLATE ICE CREAM:
Beat the cream with a tablespoon powdered sugar until stiff peaks form.
Place the chocolate broken into pieces in a bowl. Melt in the microwave for about 1 minute and 30 seconds. Remove from microwave and mix with a fork until obtain a creamy mixture; set aside.
Beat the egg yolks and the sugar until a creamy mixture. Add the milk and the chocolate and beat for 3 to 4 minutes until it's nicely incorporated. Finally, fold gently with a spatula the whipped cream.
Pour the cream on individual glass bowls and freeze for two to three hours or overnight.
Remove from freezer, garnish with granulated chocolate and serve. Bon appetit!!!
YOU MAY ALSO LIKE:
- Peach ice cream
- Vanilla ice cream
- Lemon ice cream
- Mango ice cream
- Chocolate ice cream
(1 votes, 5.00 out of 5)
Loading...Ingredients
- 200 grams (7 ounces) white chocolate
- 200 ml (1/2 pint (236 ml)) heavy whipping cream
- 1 tablespoon powdered sugar to beat the cream
- 100 grams (1/2 cup) granulated sugar
- 3 egg yolks
- 100 ml (1/2 cup) milk
- Granulated chocolate for garnish
Directions
- Beat the cream with a tablespoon powdered sugar until stiff peaks form. Reserve in the fridge.
- Place the chocolate broken into pieces in a bowl. Melt in the microwave for about 1 minute and 30 seconds. Remove from microwave and mix with a fork until obtain a creamy mixture; set aside.
- In an electric mixer, beat on medium speed the egg yolks and the sugar until a creamy mixture. Add the milk and the chocolate and beat for 3 to 4 minutes until it's nicely incorporated. Finally, fold gently with a spatula the whipped cream.
- Pour the cream on individual glass bowls and freeze for two to three hours or overnight.
- Remove from freezer, garnish with granulated chocolate and serve.
