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White Chocolate Ice Cream – Bruno Albouze

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Bruno Albouze
Bruno Albouze
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Recipe Information

Recipe Available
Video-Specific Recipe

White Chocolate Ice Cream

Cultural Context

White chocolate ice cream, while not as traditional as its dark chocolate counterpart, has gained popularity in modern dessert menus. Its creamy texture and sweet flavor make it a delightful treat, often enjoyed during warm months. This dessert showcases the rich, sweet notes of white chocolate, appealing to those who prefer a milder chocolate flavor. Today, variations abound, with many incorporating fruits or nuts for added texture and flavor.

UnknownXXdessert
4 servings
Servings4
2 cups whole milk
2 cups heavy cream
1/2 cup powdered milk
3/4 cup granulated sugar
1/4 cup powdered glucose
1 tablespoon ice cream stabilizer
8 oz white chocolate

Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.

1

warm up the milk and heavy cream to 104 degrees Fahrenheit (40 degrees Celsius)

2

add powdered milk, half of the sugar, and glucose

3

add remaining sugar mixed with the ice cream stabilizer and then the white chocolate

4

mix well and cook on medium low heat to 185 degrees Fahrenheit (85 degrees Celsius)

5

cool down custard in ice water

6

refrigerate for at least 4 hours before churning

7

turn the chilled white chocolate custard according to the manufacturer's directions

8

transfer ice cream to a frozen container and freeze overnight

Equipment Needed

saucepanice cream makerwhiskmixing bowlairtight container

Dietary

vegetarian

Allergens

milkeggs

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