This recipe is an elegant addition to your ice cream collection. It’s sweet but
decidedly unchildlike, and excellent when served alongside Peach Compote or
Cherry Compote
INGREDIENTS:
- 1 cup half and half
- 4 egg yolks
- 12 ounces high-quality white chocolate, finely chopped
- 1½ cups heavy cream
- 1 tablespoon vanilla extract
YIELD: 1 QUART
White Chocolate: A few years after World War I, white chocolate was first introduced in Switzerland. This white chocolate was produced in 1930 by the Nestlé company. The bar’s name was Galak. Perhaps it sounds unappealing, but we all know better!
Instructions:
- Heat half and half to a simmer in a medium saucepan.
- Whisk the egg yolks in a small bowl, then begin to slowly pour the half and half into the egg yolks to temper them. Return mixture to the pot and constantly stir over medium heat until thickened, being sure not to boil.
- Remove from heat and add the white chocolate. Stir until smooth.
- Add cream and vanilla extract. Cover and refrigerate 4 hours to overnight.
- Add to ice cream maker and follow manufacturer’s instructions for freezing.
