Caramelized white chocolate ice cream
Caramelized white chocolate
Ingredients
- 200g (7oz) good quality white chocolate
Instructions
- Preheat oven to 120°C (250°F), top and bottom heat with the rack in the centre.
- Chop the chocolate roughly and spread evenly in a shallow baking dish.
- Cook it in the oven for an hour or so, stirring with a spatula every ten minutes. The length of time it takes will depend on the chocolate.
- It’s ready when it’s a rich caramel colour.
- Set aside to cool to room temperature. It won’t take long to cool, about 30 minutes, and it needs to still be soft.
Ice cream
Makes about 1.5 litres (3 pints)
Ingredients
- 500ml (about 2 cups or 16 fl oz) whole cream
- 1 x 397g (14 oz) can sweetened condensed milk
- caramelized white chocolate from above
Instructions
- Beat everything together on medium-high speed until thick and moussey but not to the texture of whipped cream, 3 – 4 minutes. Don’t be tempted to overbeat it, or the ice cream will end up with a buttery taste and a fatty mouthfeel. If using a whisk, you’ll have your work cut out for you, so I’d recommend an electric mixer.
- Pour mixture into a container, seal tightly and freeze for at least 8 hours.
- There shouldn’t be any need to soften it before serving – it’s so creamy (i.e. full of fat!) that it won’t freeze rock hard.
Content and Image from pizzarossa
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