white chocolate and strawberry ice cream
Ok, I’m still playing catch-up this week highlighting some of my favorite recipes that I made/photographed this summer, but somehow didn’t find the time to post. So for all of you who still have your ice cream makers out, or for anyone who (like me) thinks ice cream has no season…I have a stellar recipe for you.
Although I should point out right away that this recipe is not for the faint of heart. It’s based off of a David Lebovitz recipe, and I resisted the urge to use some “lighter” substitutes. So it’s the real deal. :)
8 ounces of rich, melted white chocolate…a generous serving of sweet, fresh (or frozen) strawberries…a hint of vanilla…and (yes) plenty of cream, milk and egg yolks to give it the smoothest, creamiest texture you can imagine.
And worth every. single. calorie.
White Chocolate Strawberry Ice Cream Recipe
(Adapted from David Lebovitz)
- 8 oz white chocolate, finely chopped
- 1 cup whole milk
- 2/3 cup sugar
- pinch of salt
- 5 large egg yolks
- 2 cups heavy cream
- 1 tsp. vanilla extract
- 2 cup strawberries, finely diced
Put the chocolate pieces in a large bowl and and set a mesh strainer over the top.
Warm the milk, sugar, and salt in a medium saucepan. In a separate medium bowl whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer over the white chocolate. Stir until white chocolate is completely melted and the mixture is smooth, then stir in the cream and vanilla. Stir until cool over an ice bath.
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. Add the strawberries about 5 minutes before the ice cream maker’s cycle is completed.
I really recommend going all out with this recipe. But if you’d like to lighten it up, you can always substitute milk for more of the cream (ex. 2 cups milk, and 1 cup cream). Or use 2% instead of whole milk. Or you could also reduce the number of egg yolks.