White Chocolate Ice Cream

Total Time
8hrs 30mins
Prep 30 mins
Cook 8 hrs

Delicious white chocolate ice cream is wonderful served alone or over Chocolate Swirl Pound Cake Chocolate Swirl Pound Cakeafter a spicy Mexican meal. This ice cream needs 4 hour freezing time after processing to mellow flavors. Chilling and mellowing time (8 hours) is included in cook time. Prep time includes stove top cooking time. Recipe adapted from Bon Appetit.

Ingredients Nutrition


  1. In the top pan of a double boiler (or use two saucepans one on top of the other) set over simmering water, scald half and half.
  2. Add chocolate and sugar to saucepan and continue stirring until chocolate is melted (5 minutes). Remove from heat.
  3. Using electric mixer beat eggs in medium bowl. Add some of the saucepan mixture to eggs. Return mixture to saucepan and cook for one minute over low heat, stirring constantly. Do not boil. Remove from heat. ***Note: if using egg subsitute you do not need to return mixture to saucepan in order to pasterurize eggs, instead beat egg subsitute in bowl and add saucepan mixture (after it cools to room temp.) to eggs and proceed as below.***
  4. Blend in cream.
  5. Refrigerate until well chilled (4 hours).
  6. Process in ice cream maker according to manufacturer's instructions.
  7. Process in ice cream maker according to manufacturer's instructions.


Most Helpful

I love white chocolate. You could put it on a boot and I would eat it. That being said - this ice cream had a weird aftertaste - almost like a powder. I think that it had more to do with the white chocolate I used (Nestle morsels) then this recipe. Good ice cream - but next time I will use a different brand of white chocolate.

The Giggle Box March 20, 2004

Loved this. I didn't detect an aftertaste, but I did let it ripen a lot before trying it. I must confess that I THOUGHT I had plenty of white chocolate, but I only had 9 oz!! Sooo....I had to use 3 oz dark chocolate to round out the ingredients. I'm still reviewing this because I can talk about the texture, which was superb--almost fluffy!--and also about the flavor...after all, I used 3/4 white chocolate! Wonderful, and thank you. When I use 100% white chocolate I'll post a picture!

spatchcock September 06, 2004

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