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Phoenix, Arizona, United States
The most important thing in my life is my family. I love my dear husband and 4 wonderful children (ages 11 through 18). I am a stay-at-home mom (my dream job!). Some of my favorite things to do include cooking (and eating!), photography, reading, piano, flute, watching my favorite TV shows, swimming, traveling, and most recently...using the rip stick with my kids. I would love to attend culinary school someday & fit my love of photography in with that somehow. My dream vacation is Italy - something I was recently blessed to experience! I'd love to return and see more of that beautiful and DELICIOUS country! My days are usually full of running kids to and from activities - scouts, sports, music and church. Sometimes I have to remind myself to breathe, but I absolutely LOVE my crazy life and the people I am lucky enough to share it with!

Monday, April 26, 2010

WHITE CHOCOLATE ICE CREAM (from THE ULTIMATE ICE CREAM BOOK)

MAKES ABOUT 1 QUART

True white chocolate contains cocoa butter, while white baking chips often contain palm oil or other fat. To ensure an authentic chocolate texture, use premium-quality white chocolate, often found in the candy section of your supermarket.



1 cup milk
2 large eggs
12 ounces white chocolate, chopped
11/2 cups heavy cream
1 teaspoon vanilla extract

Bring the milk to a simmer in a heavy medium saucepan. Remove from the heat and slowly beat the hot milk into the eggs in a medium mixing bowl. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and stir in the chocolate. Mix until the chocolate is melted. Pour the hot custard through a strainer into a large, clean bowl. Allow the custard to cool slightly,
then stir in the cream and vanilla. Cover and refrigerate until cold or overnight.

Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer's instructions. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.

Variations:

WHITE AND DARK CHOCOLATE ICE CREAM Add 1 cup shaved bittersweet chocolate to the machine when the ice cream is semifrozen. Allow the machine to mix in the chocolate. Proceed with the recipe as directed.

WHITE CHOCOLATE CHEESECAKE ICE CREAM Add 1 cup crumbled cheesecake (without crust) to the machine when the ice cream is semifrozen. Allow the machine to mix in the cake. Proceed with the recipe as directed.


WHITE CHOCOLATE RASPBERRY ALMOND CRUNCH ICE CREAM Stir 2 tablespoons water
into 1/2 cup raspberry jam to loosen it up. Swirl the jam plus 2 tablespoons chopped toasted almonds into the finished ice cream. Take care not to overswirl or the jam will "melt" into the ice cream. Streaks of jam should be visible. Serve immediately or freeze until firm.

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