Ice Cream with Caramelized White Chocolate
Baking and Desserts • European
Description
Ice Cream with Caramelized White Chocolate
Ingredients
- 3.2% Milk 10 fl oz
- 10% cream 5 fl oz
- Sugar 0 oz
- Salt a pinch
- Corn Starch 3 teaspoons
- Semi-soft cream cheese 0 oz
- White Chocolate 5 oz
- Cocoa Powder 1 tablespoon
Step-by-Step Guide
Step 1
Preheat the oven to 265°F. Line a baking tray with parchment paper, spread the broken pieces of chocolate and cocoa butter on it, 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 procedure of 10-minute baking and stirring until the chocolate takes on the color of condensed milk. Dissolve the cornstarch in 50 ml of milk and set aside.
Step 2
In a small saucepan, combine the remaining milk, cream, sugar, and salt, place over medium heat, and bring to just below boiling. Add the hot caramelized chocolate (if it has hardened, melt it in a water bath), stir, pour in the cornstarch milk, and cook over medium heat, stirring constantly until thickened. Remove from heat, add the cream cheese, and mix until smooth. Cool to room temperature and refrigerate overnight.
Step 3
Pour the mixture into an ice cream maker and freeze according to the instructions. Transfer to a container and place in the freezer for at least 4 hours until fully set.
Step 4
If you don't have an ice cream maker, immediately pour the mixture into a container, place in the freezer, and stir the contents of the container every 20-30 minutes until set.
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