This icecream recipe isn't quite my commons style. Nope, it's non from home-grown vegan trick. It doesn't actually require an icecream maker. And it's flavoured amongst white chocolate, the to the lowest degree chocolatey of all chocolates. Yet Michael, who skips past times every white Lindt ball inwards the box, declared it the best icecream I've made inwards years!
So what is this icecream? It's from the blog Delicious Everyday. It's generally simply made from double cream in addition to sweetened condensed milk, which feels a fleck similar cheating, but is thus sweetness in addition to thick in addition to creamy that it actually doesn't involve to survive churned. And it's flavoured amongst caramelised white chocolate.
Caramelising white chocolate was pretty funny this kickoff fourth dimension some - unwrapping it, popping it whole onto a baking tray, in addition to roasting it inwards a depression oven for over an hour, until it browned. The chocolate alone kinda melts, in addition to it's surprisingly hard to operate a spatula through it in addition to brand certain the chocolate roasts evenly. I was cautious, turning my oven to only 100°C, in addition to every bit a lawsuit I spent an hr in addition to a one-half on this chore instead of the directed hr at 120°C. I'll know amend side past times side time.
The final result is rich, rich, rich, amongst a acquit upon of toasty caramel depth. I served small-scale sensible scoops, amongst a fruit salad of mango in addition to pineapple dressed inwards lime juice, when I had my international guest in addition to his married adult woman over for dinner. (The residue of the repast was much to a greater extent than predictable, with Michael in addition to I crushed lentil platter, coriander in addition to yoghurt-dressed pumpkin, in addition to a Spring salad.)
Caramelised white chocolate icecream
(a recipe from Delicious Everyday)
150g white chocolate (make certain it's based on cocoa butter, non some other vegetable oil)
395g tin dismiss sweetened condensed milk
600mL double cream
Preheat an oven to 120°C.
Place the chocolate inwards a small-scale baking tray in addition to roast it for 60-90 minutes, stirring at 10 minutes intervals amongst a baking spatula, until the chocolate has developed a deep caramel colour. The texture is hopefully smooth, but unexpectedly thick! Here are some indicative photos from the source blog.
Transfer one-half of the caramelised chocolate to a medium bowl. Gradually whisk inwards the condensed milk until smooth, in addition to thus whisk inwards the cream until everything's good mixed.
At this indicate the master copy recipe suggests pouring one-half of the cream mixture into your freezer container, marbling through the extra chocolate, in addition to repeating amongst with remaining ingredients earlier freezing. I chose to refrigerate the cream mixture overnight, shop the remaining chocolate at room temperature, in addition to churn the cream mixture earlier assembling in addition to freezing. I works life the chocolate likewise thick to marble, in addition to side past times side fourth dimension I intend I'll refrigerate it in addition to chop it into chips that I tin dismiss stir through the icecream.
Freeze the icecream for at to the lowest degree four hours earlier serving. I works life that it was easiest to scoop afterwards xv minutes at room temperature.
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