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LOCATION: Recipes >> Desserts Frozen >> White Choc Icecream 03

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White Chocolate Ice Cream
Makes 1 quart

5 oz white chocolate
7/8 cup whole milk
1/2 cup sugar
1 1/2 cups whipping cream
vanilla extract to taste

Melt chocolate with 3/8 cup of the milk in a heavy pan over water
that has been heated to 120 F to 130 F--this is usually the temp
of hot water from the faucet. (For faster melting, I chopped up
the white chocolate--I still ended up pouring 2 batches of fresh
hot water into the lower pot. I suppose I could have heated it on
low on the stove, but I wanted to be careful). Heat the other
1/2 cup milk and dissolve the sugar in it. Cool to 120 F, and
carefully add to the melted chocolate. Stir in the cream slowly,
add a few drops of vanilla, and chill, stirring every 15 minutes
or so until the mixture is cold and a layer of fat (the cocoa
butter) no longer forms on the top. Freeze according to the
instructions with your ice cream maker.


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