Caramelized White Chocolate Ice Cream
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Cook time: 
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Serves: 6-8
This ice cream is easy and delicious and doesn’t require a lot of work. However, it does take a while to make, because you have to wait for the custard to chill and for the ice cream to freeze. It’s definitely worth the wait, though!
  • 250g (or 9 ounces) caramelized white chocolate, chopped into chunks
  • 120ml (or ½ cup) whipping cream
  • another 120ml (or ½ cup) whipping cream, kept cold until use
  • 480ml (or 2 cups) whole milk
  • 100g (or ½ cup) granulated sugar
  • a pinch of sea salt
  • 5 egg yolks
  1. Start by making a thin caramelized white chocolate ganache. Add the caramelized white chocolate chunks to the bowl of a double boiler. Don’t heat just yet.
  2. Gently heat the whipping cream in a small saucepan over low heat, stirring until the cream reaches scalding point. Pour the hot cream over the chopped chocolate.
  3. Place the bowl of the double boiler (with the chocolate and cream mixture) over the bottom pan of the double boiler and heat gently, stirring until all the chocolate chunks have dissolved into the cream and the ganache is smooth. Whisk in the (cold) remaining cream to cool the ganache down. Place a strainer over the bowl of ganache and set aside.
  4. In a small saucepan, combine the milk with the sugar and salt. In a medium-sized bowl, combine the yolks with a splash of the milk mixture. Whisk until the mixture becomes frothy.
  5. Next, place the saucepan with the milk mixture over low heat and allow the milk mixture to reach scalding point, stirring continuously until the sugar and salt have dissolved.
  6. While whisking continuously, slowly pour the hot milk mixture into the egg mixture. Once all the liquid has been added, pour the mixture back into the saucepan. Gently heat the mixture over low heat, whisking continuously, until the mixture has thickened and can coat the back of a spoon.
  7. NOTE: To test whether the mixture – or crème anglaise – is done, dip a spoon in the mixture and run your finger through the custard down the back of the spoon. If the path you’ve just created with your finger holds its shape, the custard is done. If you are unsure about this step, you can use a sugar thermometer. The crème anglaise is done once the mixture reaches a temperature of 80°C (175°F).
  8. Take the crème anglaise off the heat and pour it through the sieve into the prepared bowl with cream. Stir to combine. Leave the custard to cool to room temperature, then cover with plastic wrap and chill the mixture in the fridge for at least an hour. Churn in your ice cream maker according to the manufacturer’s instructions, or freeze the mixture ‘manually’ by placing it in a freeze-proof container in the freezer and stirring vigorously every half hour until it has frozen (this may take up to 3 hours, depending on the temperature of your freezer).
  9. Transfer the churned ice cream to a freeze-proof container (skip this step if you've frozen manually) and place in the freezer to firm up for at least 6 hours or overnight (don't skip this step!).
  10. Twenty minutes before serving, take the ice cream out of the freezer and allow to soften in the fridge or on the countertop. Enjoy!
Recipe by The Tough Cookie at