This amazing no churn ice cream - is creamy, divine and only uses 3 ingredients!
Jump to:
Making White Chocolate Ice Cream
More Ice Cream Recipes
Recipe
Comments
Caramelized White Chocolate is something I've been obsessed with for a while.
I was late to the caramelized white chocolate party. David Lebovitz first wrote about it in 2009, but nevertheless, I'm here and I've been having fun coming trying caramelized white chocolate in different creations.
I've made cupcakes with it, brownies, puddings and more. Some were a huge success, others, not so much. But, nevertheless, it's fun to experiment as that is what cooking is all about!
One thing I'd been wanting to try for a while was a caramelized white chocolate ice cream, again. The thought of rich caramelised white chocolate in a smooth creamy ice cream sounded too good to be true.
And I think I may have actually created the best white chocolate ice cream ever!
Making White Chocolate Ice Cream
For the ice cream base, I've gone with a no churn variety, because I know many of you don't have ice cream machines. And because I'd been meaning to try making a no churn ice cream for some time.
After whisking the cream and condensed milk together, cooled caramelised white chocolate is folded through the mixture and poured into a freezer safe container.
The remaining caramelised white chocolate is then swirled through, using a tooth pick or skewer, to form a pretty caramel swirl effect on top.
And if the thought of caramelising white chocolate in the oven sounds scary, it isn't. In fact, it's really quite easy!
All you need is a bit of patience and time. Just ensure you use white chocolate that contains cocoa butter.
I used these White Chocolate Melts which contain 25% cocoa butter. Steer clear of white chocolates that contain vegetable fat otherwise you will end up with a grainy horrible mess.
After the chocolate initially melts you will find it quite stiff when it comes out of the oven. Stick with it.
Use a spatula to smoosh (technical term) and swirl the chocolate around the dish until it softens and takes on an almost glossy sheen.
If your chocolate mixture is a little grainy, again, don't fret. Simply pass it through a fine-mesh sieve and all will be well!
I even took some photos of the process of a batch I made recently, so you can see how it transforms. Check it out here.
More Ice Cream Recipes
And if you love this caramelized white chocolate ice cream, be sure to check out these other delicious homemade ice cream recipes:
Begin by roasting the chocolate. Preheat the oven to 120 celsius (250 Fahrenheit) and add the chocolate into a small baking dish and place in the oven for 60 minutes, stirring every 10 minutes, until a deep caramel colour. The chocolate should be smooth and velvety. If it it's grainy press through a fine mesh sieve until smooth. Set aside to cool slightly.
Whisk the cream and condensed milk together in a stand mixer until soft peaks form. Fold through half the white chocolate and mix well. Pour half the mixture into a rectangle ice cream container or loaf tin and add half of the remaining chocolate and use a skewer to swirl through the ice cream. Top with remaining ice cream and swirl in the remaining caramelised white chocolate. Cover with cling film and freeze for 6 hours or overnight before serving.
Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
As the white chocolate slowly caramelizes, it loses some of its sickly sweet flavor (blech) and begins to give off some much more complex notes of toffee, butterscotch, and caramel…
Egg Yolks: The most traditional thickening agent, egg yolks contain natural proteins and fats that contribute to a rich and luxurious texture in custard-based ice creams. Cornstarch: Often used in non-custard ice creams, cornstarch mixed with milk helps thicken the base and create a smooth mouthfeel.
For firmer ice cream, transfer to an airtight container and freeze for 2 to 4 hours before serving. Store in an airtight container in the freezer for up to a month. If the ice cream is too firm to scoop straight from the freezer, let sit at room temperature for a few minutes to soften.
Typically, churning is a crucial step in the ice cream-making process: It agitates and incorporates air into the ice cream base as it freezes, which creates a creamy, light texture. On the flip side, if you were to take a standard ice cream base and freeze it sans churning, you'd likely end up with a dense, icy mess.
Once you got caramelized white chocolate, you may use it immediately… or… temper it as you would temper white chocolate… or… keep in an airtight plastic container.
the white chocolate should begin to melt and become smooth and silky around minute 30-40. if the chocolate is chalky and clumping after this point, your heat may be too high or the white chocolate may not have had enough cocoa butter.
When it comes to great ice cream, cold temperatures and speed are your friends: the faster you bring your base from liquid to solid, the creamier it'll be. In a 2-quart unit, a typical batch of ice cream will take between 18 and 25 minutes to churn.
Most home ice cream recipes call for simple table sugar, which is chemically known as sucrose. But in pro kitchens you have more options. Liquid sugars like invert sugar, corn syrup, honey, and glucose syrup all add body, creaminess, and stability to ice cream, and a little goes a long way.
The cream cheese helps create an ice cream with a denser, smoother texture. As explained by TASTE, cream cheese acts as a stabilizer in ice cream, preventing water from seeping out of the milk and cream as well as preventing the formation of ice crystals that detract from ice cream's creaminess.
The most common ones used in ice creams are guar gum, cellulose gum and carob bean gum. They are used to reduce ice crystal growth, deliver flavour cleanly, increase smoothness, body and creaminess and slow down melting. They also help hold the air bubble structure together and give the ice cream a better texture.
Whichever thickener you choose, choose it based on your taste preferences. If you want a naturally flavored ice cream, consider using sugar or cornstarch. If you want the ice cream to be smoother, add gelatin. If you want the ice cream to taste lighter, add potassium sorbate.
Here are the ingredients you'll need for your homemade ice cream base. Feel free to sprinkle in any add-ins you like (I've got a few suggestions further down in the post)! Sweetened condensed milk. Not only is this our sweetener, but it also helps the rest of our ingredients become ice cream!
The other job it does is absorb some of the liquids in the mix and boosts the ratio of non-fat solids in the ice cream due to it's high proportion of milk solids. This prevents the risk of large ice crystals forming and making sure the end result is silky smooth and buttery.
Ice forms on homemade ice cream due to crystallization, and this process is usually triggered when you don't freeze your ice cream fast enough. Your recipe and storage method may contribute to crystallization as well.
Most folks will call this “burnt” because they think it's unusable. Nay, it is toasted. Deeply browned white chocolate tastes like creamy caramel. It maintains a note of its original white chocolate flavor, but with a powerful toasty element in the foreground and a completely new texture.
Real white chocolate has a sweet, buttery flavor with hints of vanilla and fresh milk. The texture is smooth and melty even when the confection remains solid, and some versions may have floral notes and hints of honey and sweet cream.
White chocolate is made of cocoa butter that comes from the cocoa bean, which all chocolate is made from. It is known by its pale ivory color and buttery, milky sweet taste. White chocolate's luscious creaminess makes it the perfect match for ice cream.
Address: Suite 609 315 Lupita Unions, Ronnieburgh, MI 62697
Phone: +2424755286529
Job: District Education Designer
Hobby: Yoga, Gunsmithing, Singing, 3D printing, Nordic skating, Soapmaking, Juggling
Introduction: My name is Moshe Kshlerin, I am a gleaming, attractive, outstanding, pleasant, delightful, outstanding, famous person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
