Strawberry White Chocolate Ice Cream

I've been having so much fun this summer trying new ice cream recipes. I made this one and brought it in to work to share. People were still talking about it days later and I even got an "I love you, Sara" in response to the first bite! So if you need to feel loved, or just want some great ice cream, this is the recipe for you!

This recipe uses a custard base, just like the mint chocolate chip. First, place the chopped chocolate in a large bowl and put a strainer over the top. Then place the sugar and 1 cup of half and half in a medium saucepan,



and warm it over medium-low heat, stirring constantly. In a small bowl, lightly beat the egg yolks, then add a ladle of the hot cream/sugar mixture.



Whisk constantly to warm up the eggs - this is called tempering - and then continue to add another 2 or 3 ladlefuls of cream, whisking constantly. Pour the egg mixture slowly back into the saucepan



and stir constantly over low heat until the mixture starts to thicken and coats the back of the spoon. Immediately remove from the heat, and pour the custard through the strainer.



This will be prevent tiny bits of scrambled egg from getting in your ice cream. Stir the custard and chocolate until the chocolate is completely melted. Pour the custard into a large measuring bowl (or other dish with a spout), then add the vanilla



and the remaining 2 cups of half and half.



Cover and refrigerate this overnight. When you're ready to "make" the ice cream, pour the mixture into your ice cream maker



and let it churn away. While it churns, you can prepare the strawberries by hulling them and then dicing them. You want SMALL chunks of strawberries



and if you prefer, you could even puree them a little. When the ice cream is almost done, add the strawberries



and let it churn until they are well-incorporated. Transfer the finished ice cream to a freezer safe dish. Cover it, and let it "ripen" in the freezer for at least 4 hours or overnight.

One year ago: Rhubarb Berry Cheesecake Pie
Two years ago: Chicken Fajitas

Find more inspiration at Foodie Friday, Friday Food, Food on Fridays, Friday Potluck, Fresh Food Friday, Foodie Friday #2, Sweet Tooth Friday, Fun with Food Friday, Sweets for a Saturday, So Sweet Sunday, This Week's Cravings, Sweets this Week.


Strawberry White Chocolate Ice Cream

8 oz white chocolate, finely chopped
3 cups half and half
2/3 cup sugar
pinch of salt
5 egg yolks
1 tsp. vanilla extract
2 cup strawberries, finely diced

Put the chocolate pieces in a large bowl and and set a mesh strainer over the top.

Warm the milk, sugar, and salt in a medium saucepan. In a separate medium bowl whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer over the white chocolate. Stir until white chocolate is completely melted and the mixture is smooth, then stir in the cream and vanilla.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. Add the strawberries about 5 minutes before the ice cream maker’s cycle is completed.

Adapted from David Lebovitz