White Choc Strawberry Ice Cream – a delicious recipe with White Chocolate, Milk, Sugar, Salt, Egg Yolks, Heavy Cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Put chocolate pieces in a large bowl and set a mesh strainer over the top and set aside. Warm milk, sugar and salt in a medium saucepan.
2
In a separate medium bowl, whisk the egg yolks. Now slowly pour the warm milk into the egg yolks, whisking constantly, then scraping the warmed egg yolks back into the saucepan.
3
Stir the mixture constantly over medium heat with a heatproof or wooden spoon, scraping the bottom and sides until mixture thickens and coats the spoon. Pour your custard through the strainer over your white chocolate. Stir until completely melted and mixture is completely smooth. Stir in cream and vanilla extract. Stir over an ice bath until cooled.
4
Transfer to the refrigerator to cool completely, then to an ice cream maker. Freeze according to manufacturer's instructions. Add strawberries and chocolate chips about 5 minutes before the machine's cycle is complete.'
1209
kcal
Calories
81
g
Fat
94
g
Carbs
25
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 8 ounces, weight Chopped White Chocolate, 1 cup Whole Milk, 2/3 cups Sugar, 1 pinch Salt, and more.
Yes, White Choc Strawberry Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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