Vanilla ice cream with white chocolate

Name: Vanilla ice cream with white chocolate - Niculina C.
Ingredients: 200 g white chocolate; 600 ml milk; 3 tbsp starch; 75 g sugar; 50 g butter; 300 g whipped cream; 6 cones; 2 eggs; vanilla

Dessert - Vanilla ice cream with white chocolate by Niculina C. - Recipia

I have tried several homemade ice cream variations, but the combination of vanilla and white chocolate remains one of the simplest and quickest when you want a cold dessert without special equipment. This recipe has saved me many times when I craved something refreshing and didn't want to spend too much time mixing or complicating things. It doesn't have hard-to-find ingredients and doesn't require pastry techniques. Quick info Total time: approx. 10 minutes of work, plus cooling and freezing (at least 6-8 hours or overnight) Actual preparation time: 15 minutes Cooking time: 10-12 minutes on low heat Servings: 6 (6 medium cones) Difficulty: easy Type: cold dessert, suitable for summer or when you crave homemade ice cream Ingredients 200 g white chocolate 600 ml milk 3 tablespoons cornstarch 75 g sugar 50 g butter 300 g liquid cream for whipping 6 ice cream cones 2 eggs vanilla (extract, seeds, or vanilla sugar, depending on what you have on hand) Preparation method 1. Break the eggs into a large bowl. Add the sugar and mix for 2-3 minutes until the mixture becomes lighter in color. Then add the cornstarch and 100 ml of cold milk. Mix well to avoid lumps. 2. Heat the remaining 500 ml of milk in a small saucepan, along with the broken white chocolate. Stir over low heat until the chocolate is completely melted and the liquid begins to simmer gently. 3. When the milk and chocolate mixture is boiling, slowly pour in the egg and cornstarch mixture, continuously whisking with a whisk. Keep on low heat and stir constantly until it thickens like pudding. This takes about 3-5 minutes. 4. Turn off the heat, add the vanilla and butter, stirring until melted and incorporated. Transfer the mixture to a bowl and let it cool well until it reaches room temperature. You can cover it with plastic wrap directly on the surface to prevent a skin from forming. 5. When the pudding is cool, whip the cream in a clean bowl until it becomes firm. 6. Add a tablespoon of the white chocolate pudding to the whipped cream, mixing gently each time. Continue until you have incorporated all the cream. Don't rush this step to avoid the cream from curdling. 7. Place the final mixture in a suitable freezer container, smooth the surface, and freeze overnight (minimum 6-8 hours). There is no need to stir during this time. 8. The ice cream can be served directly in cones or scooped with an ice cream scoop. Why I make this recipe often It's made with basic ingredients and has no complicated steps. You don't have to stir every hour. The ice cream comes out creamy even without a machine, and the taste of white chocolate and vanilla is clear, without artificial flavors. It keeps well and has a good texture even after a few days in the freezer. Tips and variations Tips - Use quality white chocolate; it makes a difference in taste. - Be careful not to boil the cream too much to avoid curdling the eggs. - Cool the pudding well before mixing with the whipped cream; otherwise, it may curdle. Substitutions - If you don't have liquid cream, it won't work with plant-based cream or other substitutes; the texture will be different. - The butter can be omitted if you want a lighter version, but the texture will be less creamy. - For vanilla, any type is suitable: extract, vanilla sugar, or even pod seeds. Variations - You can add pieces of white chocolate or pistachios after mixing with the cream, before freezing. - For an extra flavor, a little grated lemon zest can be added. - If you want less sweet ice cream, you can reduce the sugar by 10-15 g. Serving ideas - In simple cones or alongside summer fruits. - It goes well with raspberry syrup or tart fruits. - It can also be placed between two cookies for a quick ice cream sandwich. Frequently asked questions 1. Can I skip the eggs? Not in this version, because the eggs bind the cream and give the pudding its consistency. 2. Do I need to stir the ice cream while it’s in the freezer? No. The mixture is aerated enough due to the cream and does not form large ice crystals. 3. Can I use regular white chocolate? Yes, but quality chocolate (which has cocoa butter as the first ingredient) will give a better taste and smoother texture. 4. How do I know when the pudding is ready on the stove? When you run a spoon through the cream, it leaves a clear trail, like any thick pudding. 5. How can I make it softer after freezing? If it's very hard after freezing, leave it at room temperature for 10-15 minutes before serving. Nutritional values Estimation for one serving (approx. 1/6 of the recipe, without cone): Calories: 370-420 kcal Protein: 6-7 g Fat: 26-28 g Carbohydrates: 30-35 g Values vary depending on the brand of ingredients. It is a rich ice cream, with sugar and fats from cream, chocolate, and butter. Storage and reheating The ice cream can be stored in the freezer, in a closed container, for up to 7-10 days. There is no need for reheating. If it has hardened too much, take the container out 10-15 minutes before serving. Once thawed, it cannot be refrozen.

Vanilla ice cream with white chocolate

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