White Chocolate Ice Cream


  • 5 ounces white chocolate
  • 7/8 cup 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 120F to 130F....this is usually about the temperature of hot water from the faucet.
  • Heat the other 1/2 cup milk and dissolve the sugar in it. Cool to 120F 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.
  • Add nuts, if desired, about 10 minutes into the freezing method (just as it is still soft but is coming together).


  • Yield:
  • "1 quart"SOURCE: Chez Panisse Desserts