This recipe is based on a white chocolate vanilla ice cream from Divine Heavenly Chocolate Recipes with a Heart by Linda Collister. It’s a gorgeously smooth and creamy ice cream with a fantastic mouth feel. As you can imagine, the white chocolate makes it really sweet so I added a sprinkling of freeze-dried raspberry powder to add a little fruity tartness as well as instant visual bling. Perfect!
We followed the recipe ingredients as per the book, but changed the technique to use my Optimum 9400 Blender by Froothie, which allows me to blend and cook custard very easily all in one jug.
Scroll down for recipe.
Making Custard in a Power Blender
I’d already seen custard made in a blender, when my friend Monica made some in her Vitamix. I decided to give it a go using my Optimum 9400 by Froothie. The reason power blenders such as these are great for making custard is that you can throw all the ingredients in to the blender jug, switch on and gradually ramp up the speed to its highest setting. Simply leave the blender running for several minutes; the speed of the powerful blades generates enough heat to cook the custard. Believe me, after 7 minutes, our custard was steaming hot!
And because we had confidence in the power of the blades, we dropped the solid pieces of white chocolate straight into the hot custard and blended again. The Optimum 9400 blades broke the chocolate down quickly and the heat melted and combined it thoroughly into the custard base.
After that, we left the custard to cool down before churning it in our ice cream machine
White Chocolate Vanilla Ice Cream, Served with Powdered Raspberry
Adapted from Divine Heavenly Chocolate Recipes with a Heart to use the power blender method of making custard
- 225 ml milk
- 225 ml double cream
- 4 large eggs
- 60 g caster sugar
- 1-2 tsp good quality vanilla bean paste (or beans scraped from 1 vanilla pod)
- 140 g white chocolate, in pieces
- freeze-dried raspberry powder , to serve (optional)
Place milk, cream, eggs, sugar and vanilla beans into a power blender. Switch on and increase speed to full, then leave running for 6-7 minutes. This will create a steaming hot cooked custard.
Carefully drop in the white chocolate and blend again briefly to melt and combine chocolate into the custard.
Leave custard to cool.
Once cool, churn in an ice cream machine until ready or transfer to freezer container and freeze until required.
To serve, a sprinkle of freeze-dried raspberry powder really lifts the white chocolate vanilla ice cream, visually and on the palate.
I used beans scraped from fresh vanilla pods provided by Panifolia, a retailer of high quality Mexican vanilla. The freeze-dried natural powdered raspberries are from Sous Chef, a specialist online food and equipment retailer.
Kavey Eats received vanilla pods from Etienne Besse at Panifolia, freeze-dried raspberry powder from Sous Chef, a Heston Blumenthal Smart Scoop review machine from Sage Appliances and an Optimum 9400 blender from Froothie.