Valrhona Ivoire Ice Cream

Valrhona Ivoire White Chocolate Ice Cream

A quick & luxurious white chocolate ice cream
Prep Time: 10 minutes
Chill Time: 3 hours
Total Time: 3 hours 10 minutes
Course: Dessert
Cuisine: French
Keyword: Ice Cream, White Chocolate
Difficulty: Easy
Brand: Valrhona

Equipment

  • 1 Mixing Bowl
  • 1 Freezer
  • 1 Ice Cream Machine optional - you can use a generic blender!

Ingredients

Instructions

  • Bring the milk, honey and 50 grams of the sugar to a simmer
  • Meanwhile, in a bowl, whisk together the egg yolks and the remaining sugar until pale and fluffy
  • When the milk mixture is just boiling, pour half of it over the egg and sugar mixture, whisking vigorously until smooth
  • Pour the egg/milk mixture into the remaining milk, whisk and heat to reach 181°F (83ºC). Do not let the mixture boil
  • Pour the milk over the 120 g Valrhona Ivoire 35% White Couverture Chocolate Feves.
  • Blend in a food processor to get a homogeneous mixture. Cover with plastic wrap and place in the refrigerator for at least 3 hours or overnight

With Ice Cream Machine

  • After the mixture has chilled, place in an ice cream machine and use as directed
  • Store in the freezer. Before serving, place the ice cream in the refrigerator for 15-20 minutes to soften slightly

Without Ice Cream Machine

  • Place the mixture into a metal container in the freezer and mix every 30 min. When it begins to freeze, blend it
  • Put it back in the freezer and blend it again when it is almost solid

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