Last week I shared with you an amazing and simple recipe for caramelised white chocolate. What I didn’t share with you is what I did with it 🙂 For those of you who follow me on Facebook, Twitter or Instagram, you’ll know that I was hugely spoilt by ET for my birthday with a KITCHENAID! An extra bonus of this gift was the KitchenAid ice-cream maker attachment.
I christened the attachment with David Lebovitz’ recipe for caramelised white chocolate ice cream. That batch got eaten before I had a chance to take any photos. So I made more caramelised white chocolate and whipped up a second batch of ice-cream. So worth it!
Caramelised White Chocolate Ice-Cream
- 240g Caramelised white chocolate
- 250ml Cream
- 500ml Full cream milk
- 100g Sugar
- 1/8 teaspoon sea salt
- 5 large egg yolks
- If you made the caramelised white chocolate in advance, you'll need to pop it in the microwave for a minute or so until it is liquid again.
- In a large bowl, mix the cream and caramelised white chocolate together.
- Put a sieve over the top of the bowl.
- Heat the milk, sugar and salt in a saucepan.
- Whisk the egg yolk together in a medium bowl and gradually add in half the milk mixture.
- Add this back to the saucepan and stir continuously until the mixture coats the back of a spatula.
- Pour this custard mixture through the sieve into the cream mixture and stir until smooth.
- Put the bowl in an ice bath and stir until cool.
- Place the mixture in the fridge until chilled (I leave it overnight).
- Freeze as per your ice-cream maker's instructions.