White Chocolate Ice Cream

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By Jennifer Kopp, CEPC, pastry chef, Chevy Chase Country Club, Chevy Chase, Md., a member of ACF Nation’s Capital Chefs Association Serves 4 1 C Heavy Cream 1/2 C Milk 1/4 C Sugar – Plus 1/3 C Sugar 1 1/2 C Coffee Beans 3 C Half-and-half 4 Large Eggs 1 1/4 C White Chocolate – Chopped In saucepan, bring heavy cream, milk and 1/4 cup sugar to a boil. Pour into mixing bowl; add coffee beans. Cover bowl with plastic wrap; let sit for 45 minutes to infuse. In separate saucepan, bring half-and-half to a boil. In medium bowl, whisk eggs with remaining 1/3 cup sugar until smooth. Whisking constantly, slowly pour hot half-and-half into eggs. Return mixture to saucepan; cook, stirring until it thickens enough to coat the back of a spoon. Pour into a mixing bowl; stir in white chocolate. Pour cream and coffee bean mixture through a fine-mesh sieve to strain out coffee beans. Discard beans. Stir coffee-flavored cream mixture into white chocolate mixture. Pour entire mixture through fine-mesh sieve; refrigerate until chilled. Freeze according to manufacturer’s instructions for your ice-cream maker. Transfer ice cream to plastic container; freeze until ready to serve. Chef’s note: “Feuilletine” flakes are thin crushed wafer cookie flakes. You can substitute crushed cornflakes, or crush wafer rolls into small flakes.

White Chocolate Ice Cream

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White Chocolate Ice Cream taste great. From dinner recipes, budget menus and healthy diet selections, you’ll easily find any recipe you need.

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  1. By Jennifer Kopp, CEPC, pastry chef, Chevy Chase Country Club, Chevy Chase, Md., a member of ACF Nation’s Capital Chefs Association Serves 4 1 C Heavy Cream 1/2 C Milk 1/4 C Sugar – Plus 1/3 C Sugar 1 1/2 C Coffee Beans 3 C Half-and-half 4 Large Eggs 1 1/4 C White Chocolate – Chopped In saucepan, bring heavy cream, milk and 1/4 cup sugar to a boil. Pour into mixing bowl; add coffee beans. Cover bowl with plastic wrap; let sit for 45 minutes to infuse. In separate saucepan, bring half-and-half to a boil. In medium bowl, whisk eggs with remaining 1/3 cup sugar until smooth. Whisking constantly, slowly pour hot half-and-half into eggs. Return mixture to saucepan; cook, stirring until it thickens enough to coat the back of a spoon. Pour into a mixing bowl; stir in white chocolate. Pour cream and coffee bean mixture through a fine-mesh sieve to strain out coffee beans. Discard beans. Stir coffee-flavored cream mixture into white chocolate mixture. Pour entire mixture through fine-mesh sieve; refrigerate until chilled. Freeze according to manufacturer’s instructions for your ice-cream maker. Transfer ice cream to plastic container; freeze until ready to serve. Chef’s note: “Feuilletine” flakes are thin crushed wafer cookie flakes. You can substitute crushed cornflakes, or crush wafer rolls into small flakes.

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