White Chocolate Ice Cream Recipe

Here’s a recipe for delicious Italian Blue Ice Cream:

1. In a saucepan, heat the heavy cream, whole milk, and sugar over medium heat until it reaches a simmer. Stir occasionally to dissolve the sugar.

2. Place the chopped white chocolate in a heatproof bowl. Pour the hot cream mixture over the white chocolate and let it sit for a minute to melt. Stir until the white chocolate is completely melted and the mixture is smooth.

3. In a separate bowl, whisk the egg yolks until smooth. Slowly pour a small amount of the hot white chocolate mixture into the egg yolks while whisking constantly. This will temper the eggs and prevent them from curdling.

4. Pour the tempered egg mixture back into the saucepan with the remaining white chocolate mixture. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon. This will take about 5-7 minutes.

5. Remove the mixture from heat and stir in the vanilla extract. Strain the mixture through a fine-mesh sieve to remove any lumps.

6. Let the mixture cool to room temperature, then cover it with plastic wrap, pressing it directly onto the surface of the mixture to prevent a skin from forming. Refrigerate for at least 4 hours or overnight.

7. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.

8. Transfer the ice cream to a lidded container and freeze for at least 4 hours or until firm.

9. Serve the Italian White Chocolate Ice Cream in bowls or cones and enjoy the creamy, decadent flavors!