Although not continuing my Ben and Jerry's ice cream theme from summer, this is a flavour Ben and Jerry's definitely should do. It's quite similar to their Baked Alaska ice cream but better. White chocolate ice cream and white chocolate in general often have a bad reputation for having a fatty mouth feel but this recipe gets rid of that sensation, having a lovely light and creamy texture making it a perfect alternative to vanilla ice cream whilst being another quick freezing no churn recipe.
Ingredients:
- 3 large eggs separated
- 30 grams of caster sugar
- 450 grams of white cooking chocolate
- 350 ml of double cream
Method:
First, use a potato peeler or cheese slicer to finely shave 75 grams of the chocolate into flakes. Leave in the fridge to keep their shape while making the ice cream base.
Next melt the rest of the white chocolate for 30 second blasts until smooth then set aside to cool. In a separate bowl whip the cream until it forms a soft peak then gently fold it into the chocolate using a spatula.
In another bowl, whisk the sugar and egg yolks until light and fluffy then fold into the chocolate mixture as well.
Whisk the egg whites until they form stiff peaks on the surface when you remove the whisk. Carefully fold this into the rest of the mixture before folding in 50 grams of the chocolate flakes in.
Finally, pour the mixture into a freezable container then sprinkle with the leftover chocolate before freezing for at least 4 hours before eating.
Serving suggestions:
Serve with dark chocolate sauce and raspberry coulis or with chocolate cake or even Christmas pudding!!
Lots of love, Hattie x
Next melt the rest of the white chocolate for 30 second blasts until smooth then set aside to cool. In a separate bowl whip the cream until it forms a soft peak then gently fold it into the chocolate using a spatula.
In another bowl, whisk the sugar and egg yolks until light and fluffy then fold into the chocolate mixture as well.
Whisk the egg whites until they form stiff peaks on the surface when you remove the whisk. Carefully fold this into the rest of the mixture before folding in 50 grams of the chocolate flakes in.
Finally, pour the mixture into a freezable container then sprinkle with the leftover chocolate before freezing for at least 4 hours before eating.
Serving suggestions:
Serve with dark chocolate sauce and raspberry coulis or with chocolate cake or even Christmas pudding!!
Lots of love, Hattie x
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