Double White Chocolate Ice Cream
4 servings
60 minutes
Ice cream with double white chocolate is a true delight for lovers of exquisite desserts. Its delicate creamy texture combines with the rich flavor of white chocolate, creating a sensual and harmonious taste. Caramelized white chocolate adds subtle notes of sweet depth, transforming a simple cold dessert into a gastronomic masterpiece. This recipe blends traditional European ice cream-making methods with a modern approach to enhancing flavor sensations. Perfect for an elegant dinner finish or as a special way to treat yourself on a hot day.
1
White chocolate base: dissolve starch in 50 ml of milk and let it sit for a while. In a small saucepan, combine the remaining milk, cream, sugar, and salt, mix, place over medium heat, and cook almost to boiling, remove from heat, add 100 grams of chocolate, let it sit for a minute to melt the chocolate, then stir until smooth and return to medium heat, pour in the starch milk and cook, stirring constantly, until thickened. Remove from heat, add cream cheese, mix until smooth, cool to room temperature, then refrigerate overnight.
- Cornstarch: 3 teaspoons
- Milk 3.2%: 200 ml
- Cream 30%: 200 ml
- Sugar: 80 g
- Salt: pinch
- White chocolate: 175 g
- Cream cheese: 50 g
2
Caramelized white chocolate crumble: preheat the oven to 130 degrees. Spread the remaining broken chocolate (75 grams) and cocoa butter in a small baking dish and place the mixture in the oven for 10 minutes. Remove, stir with a silicone spatula, and return to the oven for another 10 minutes. Repeat this ten-minute baking and stirring procedure until the chocolate takes on the color of condensed milk.
- White chocolate: 175 g
- Cocoa butter: 1 teaspoon
3
Pour the frozen base into the ice cream freezer and freeze according to the instructions. In the last couple of minutes of freezing, drizzle hot caramelized chocolate into the ice cream (if it has hardened, melt it in a water bath), wait for the chocolate 'streams' to set, then transfer the ice cream to a container and place it in the freezer for at least 4 hours to harden.
- White chocolate: 175 g
4
If there is no freezer, immediately pour the frozen base into a container, place it in the freezer, and stir the contents every 20-30 minutes until fully set. Drizzle the ice cream with melted caramelized chocolate just before serving.
- White chocolate: 175 g