Today is a special day. Not only is it the 29th of February, a day only occurring once every 4 years. It’s 2/29/2012, a day that will occur only once; a day filled with peace, love and happiness. To that end, I present Paul’s Special Occasion Ice Cream. What’s the special occasion? Eating this ice cream, of course.
Paul loves white chocolate. I often find him in the pantry eating my white chocolate chips. True story! I know white chocolate brings out strong emotion in people and divides people into different camps. You love it, you hate it, or you like it okay. I’m in the third group but I find myself baking with it more and more. You’re welcome, Paul. ;)
I churned up a batch of David Lebovitz’s White Chocolate Ice Cream from his book The Perfect Scoop. Since white chocolate is the main attraction, I used my block of Callebaut. No chips here. This is a repeat recipe. I’ve made it once before. Again, you’re welcome Paul. My repeat list is very short. This time I swirled in some biscoff spread because it’s oh so good and since we discovered it we’ve been using it in everything.
White Chocolate Ice Cream
From The Perfect Scoop by David Lebovitz
- 8 ounces white chocolate
- 1 cup whole milk
- 2/3 cup sugar
- Pinch of salt
- 5 large egg yolks
- 2 cups heavy cream
Place the white chocolate in a large bowl and set a mesh strainer over the top.
Warm the milk, sugar, and salt in a medium saucepan. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer over the white chocolate. Stir until the white chocolate is completely melted and the mixture is smooth, then stir in the cream. Stir until cool over an ice bath.
Chill the mixture thoroughly in the refrigerator, then freeze in your ice cream maker according to the manufacturer’s instructions.
I baked up a batch of Alice Medrich’s Macadamia and White Chocolate Chunk Cookies from Chewy Gooey Crispy Crunchy to go with the ice cream. These are a little different than other versions because you grind up rolled oats and add them to the batter. It makes them taste a bit nuttier and heartier than the traditional version. Very tasty. You can find the recipe HERE.
Photos by Paulrus
