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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

Ingredients

  • 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)

Instructions

  • 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.