Anns White Chocolate Ice Cream

Anns White Chocolate Ice Cream Ingredients

1 qt Heavy cream	1/2 lg Vanilla bean, slit open
8 lg Egg yolks	1/2 lb White chocolate, chopped
1 c Sugar

Instructions for Anns White Chocolate Ice Cream

Scald 2 cups of the cream in a medium saucepan over medium heat, just until the milk gives off steam and bubbles begin to form around the edge. Remove the pan from the heat. In a medium bowl, whisk the egg yolks until they have a pale lemon hue. Add the sugar and continue to whisk until dissolved. Slowly whisk in 1/2 cup of the scalded cream. When the mixture is thoroughly blended, whisk it into the scalded cream in the saucepan. Add the vanilla bean. Return the saucepan to low heat and whisk the cream constantly for about 5 minutes, until it has thickened and reached a temperature of 178 to 180F, as registered on an instant-read or a dairy thermometer. Remove the pan from the heat. Remove the vanilla bean from the pan, then whisk in the white chocolate, until it is melted and thoroughly incorporated. Scrape out the inside of the vanilla bean with the back of a knife and add these flecks to the pan. Whisk in the remaining cream. Transfer the mixture to a bowl, cover, and refrigerate for at least 8 hours. Prepare the ice cream in an ice-cream maker according to manufacturers directions. Store the ice cream in the freezer, where it has a shelf life of about 1 week. YIELD: 1 quart Recipe by: Homemade in the Kitchen Posted to MC-Recipe Digest V1 #619 by Terilynn Sanford on May 23, 1997

Main Ingredient: Ice CreamCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Cream	Egg	Sugar	Vanilla
White Chocolate

Ice Creams Ice cream Cream Bean

for flavor and categorization

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