I love snow. Or I once did. Snow is one of the chief reasons I always told myself I could never live in LA or a similarly warm clime. But these days, I can't help thinking that Rebecca got out while the going was good. Here in New England, it feels like we have been hammered by a major snowstorm at least once every week since Christmas. The drifts outside my apartment are taller than I am, and I have already had one extremely bloody encounter with ice (more on that in my next post). Amidst this frozen hell, who would even want to think about ice cream, which so resembles the hated snow?
Apparently, I would. As devoted readers know, I was having some issues with my ice cream maker back in the heat wave of September (ah, who would believe I would remember that weather with a fond smile?) It seemed to me to be a pretty bad design flaw that an ice cream machine, which would see most of its use in the summer, would be unable to withstand the temperature of my admittedly non-air conditioned kitchen without melting, but whatever. I watched Rebecca put together the sparkling cider sorbet, heard the noise the ice cream maker was supposed to make, saw what churning was supposed to look like, and decided to try again. No one would accuse my kitchen of being overheated these days, so I thought that it might be time to pull out the ole Cuisinart. And behold, turns out all it needed was three months in the back of my freezer to start working! So yay.
For my first (successful) endeavor in ice cream, I made white chocolate ice cream from David Lebovitz's The Perfect Scoop. I have no particular attachment to white chocolate, but I had just gone to Whole Foods and, for some reason, bought a pound-and-a-half block of white chocolate, along with an equal sized block of milk and dark chocolate. Really, I should have just bought three dark ones because that's the kind of chocolate I use the most. But whatever. Anyway, I realized that I would never use that much white chocolate in a semester unless I really really tried, so here we are.
I was worried that the ice cream would be too sweet, since I sometimes find white chocolate to be cloying, but to be honest, this didn't taste like white chocolate or like ice cream. It tasted like really good-quality vanilla frozen yogurt. Take that to mean what you will. It tastes delicious as a side with some chocolate cake, or with a splash of Bailey's.
White Chocolate Ice Cream
From The Perfect Scoop by David Lebovitz
2/3 cup sugar
1 cup whole milk (Blogger's note: I used skim)
2 cups heavy cream
8 ounces white chocolate, finely chopped
5 large egg yolks
Pinch of salt
1. Put the chopped white chocolate in a large bowl and set a mesh strainer over the top.
2. Put the sugar, the milk and salt in a saucepan and warm the mixture.
3. In a separate bowl, whisk together the egg yolks, then gradually add some of the milk mixture, whisking constantly as you pour in the warm milk. Pour the warmed egg yolks back into the saucepan.
4. Cook over medium heat, stirring constantly and scraping the bottom with a heat-resistant spatula until the custard thickens enough to coat the spatula. Strain the custard into the white chocolate, and stir until the chocolate is completely melted. Add the heavy cream stir until cool in an ice bath. Chill thoroughly.
5. Chill mixture thoroughly, then freeze in your ice cream maker according to the manufacturer’s instructions.