Strawberry White Chocolate Chip Ice Cream

Summer is finally here! I know I said spring was finally here like 3 posts ago, but that’s just how it is in Vegas. It’s almost like winter straight into summer. So we’re going into summer full force with some ice cream.

Remember all those strawberries I kept getting from the garden? Well they’re still coming (nonstop) and I needed to do something with them. What better way to use strawberries than with ice cream? But of course I can’t just give you a recipe for strawberry ice cream, that would be boring – so we’re going to add white chocolate. The white chocolate complements the strawberry flavor so well and melts well with the ice cream as you eat it. No chewy stragglers like mint chocolate chip 😉

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Ingredients:

3/4c milk

1 1/4c heavy cream (whipped to medium peaks)

6 large egg yolks

2/3c granulated sugar

1/2 tsp vanilla

1 1/2 cup fresh strawberries

70g good quality white chocolate*

*The most accurate way of measuring chocolate (or anything actually) is by weight. Because the size of chocolate pieces will vary by brand, so will the volume. White chocolate can taste so different depending on the quality, so I recommend buying a Lindt white chocolate bar (125g) and using about 2/3 of it (for those of you in the U.S. since this is easily found at any grocery store).

 

Start by whisking the milk, egg yolks, and sugar in a pot. Turn on medium heat and continue whisking until thickened. Pour into a blender with vanilla and strawberries. Blend until combined. Chill with plastic touching the top of the liquid so that skin does not form.

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Once your strawberry mixture is cooled, fold in the whipped cream.

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Churn in ice cream maker according to manufacturer’s directions.

While your ice cream is churning, melt the white chocolate (no tempering, yay!).

Put in piping bag, or ziplock back and cut the smallest possible hole in the corner. You don’t want a large hole because this will give you large chunks of white chocolate in your ice cream.

While your ice cream is still in the bucket, drizzle some white chocolate on top and fold. Repeat until all the white chocolate is gone.

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Freeze the ice cream in a freezer safe container for at least 4 hours before enjoying.

Strawberry White Chocolate Chip Ice Cream
Yields 1
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Prep Time
15 min
Total Time
4 hr 15 min
Prep Time
15 min
Total Time
4 hr 15 min
Ingredients
  1. 3/4c milk
  2. 1 1/4c heavy cream (whipped to medium peaks)
  3. 6 large egg yolks
  4. 2/3c granulated sugar
  5. 1/2 tsp vanilla
  6. 1 1/2 cup fresh strawberries
  7. 70g good quality white chocolate*
Instructions
  1. Start by whisking the milk, egg yolks, and sugar in a pot.
  2. Turn on medium heat and continue whisking until thickened.
  3. Pour into a blender with vanilla and strawberries. Blend until combined.
  4. Chill with plastic touching the top of the liquid so that skin does not form.
  5. Once your strawberry mixture is cooled, fold in the whipped cream.
  6. Churn in ice cream maker according to manufacturer's directions.
  7. While your ice cream is churning, melt the white chocolate.
  8. Put in piping bag, or ziplock back and cut the smallest possible hole in the corner.
  9. While your ice cream is still in the bucket, drizzle some white chocolate on top and fold. Repeat until all the white chocolate is gone.
  10. Freeze the ice cream in a freezer safe container for at least 4 hours before enjoying.
Notes
  1. *The most accurate way of measuring chocolate (or anything actually) is by weight. Because the size of chocolate pieces will vary by brand, so will the volume. White chocolate can taste so different depending on the quality, so I recommend buying a Lindt white chocolate bar (125g) and using about 2/3 of it (for those of you in the U.S. since this is easily found at any grocery store).
crafts & cake http://craftsandcake.com/

4 thoughts on “Strawberry White Chocolate Chip Ice Cream

  1. Love the recipe. I don’t have an ice cream maker, would this recipe still work if I followed the principles of your ‘ice cream without an ice cream machine’ recipe do you think?

    1. The strawberry ice cream portion would work with that method, but the white chocolate would have to be drizzled while at the soft serve stage. You could possibly try stirring it about 2 hours in when it’s partially frozen and add the white chocolate, but I’m not 100% sure you will be happy with the outcome, not having tried it myself. Good luck and let me know how it goes! 🙂

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