Ice cream with caramelized white chocolate

5 servings

180 minutes

Ice cream with caramelized white chocolate is a true embodiment of culinary elegance. This dessert draws inspiration from the European tradition of pastry art, where white chocolate acquires deep caramel tones through careful roasting. The delicate, creamy texture of the ice cream pairs beautifully with the velvety flavor of caramelized chocolate, creating a harmonious balance of sweetness and light bitterness. This treat is suitable as a standalone dessert for a cozy evening or as a luxurious addition to fruits or nuts. Its preparation requires patience and attention to detail, but the result is worth the effort — exquisite ice cream that impresses with its sophistication and richness of flavor.

Energy value per serving

• Calories: 484.2
• Proteins: 4.9g
• Fats: 32.9g
• Carbohydrates: 42.1g

Ingredients

• Milk 3.2%: 300 ml
• Cream 30%: 200 ml
• Sugar: 50 g
• Salt: pinch
• Cornstarch: 3 tsp
• Cream cheese: 50 g
• White chocolate: 200 g
• Cocoa butter: 1 tbsp

Cooking steps

1. Preheat the oven to 130 degrees. Line a tray with parchment paper, spread broken chocolate and cocoa butter on it, and send the mixture to the oven for 10 minutes. Remove, stir with a silicone spatula, and return to the oven for another 10 minutes. Repeat this procedure of 10-minute baking and stirring until the chocolate takes on the color of boiled condensed milk. Dissolve the starch in 50 ml of milk and set aside for a while.

   Required ingredients:

   • White chocolate: 200 g
   • Cocoa butter: 1 tablespoon
   • Cornstarch: 3 teaspoons
   • Milk 3.2%: 300 ml

2. In a small saucepan, combine the remaining milk, cream, sugar, and salt; place over medium heat and bring to almost boiling. Add the hot caramelized chocolate (if it has hardened, melt it in a water bath), stir well, pour in the starch milk and cook over medium heat while stirring constantly until thickened. Remove from heat, add cream cheese and mix until smooth; cool to room temperature and refrigerate overnight.

   Required ingredients:

   • Milk 3.2%: 300 ml
   • Cream 30%: 200 ml
   • Sugar: 50 g
   • Salt:  pinch
   • White chocolate: 200 g
   • Cornstarch: 3 teaspoons
   • Cream cheese: 50 g

3. Pour the mixture into the ice cream freezer and freeze according to the instructions. Transfer to a container and place in the freezer for at least 4 hours until fully set.

4. If there is no freezer, immediately pour the mixture into a container, put it in the freezer, and stir the contents every 20-30 minutes until it freezes.