White Chocolate Ice Cream with Blueberry Swirl...

  • White Chocolate Ice Cream with Blueberry Swirl...


    1-1/2 cups (375 mL) milk
    1-1/2 cups (375 mL) whipping cream
    1 strip (about 2 inches/ 5 cm) orange peel
    4 egg yolks
    1/3 cup (75 mL) granulated sugar
    Pinch salt
    4 bars (100 g each) good-quality white chocolate (such as Lindt), chopped
    1/4 tsp (1 mL) vanilla
    Blueberry Swirl:
    1/4 cup (50 mL) blueberry jam
    1 tsp (5 mL)water

    In saucepan, heat together milk, cream and orange peel over medium heat until tiny bubbles form around edge. Remove from heat; cover and steep for 10 minutes. Discard orange peel.
    In large bowl, whisk together egg yolks, sugar and salt slowly whisk in cream mixture. Return to pan; cook over medium-low heat, stirring constantly, until thick enough to coat back of spoon, about 8 minutes.
    Add white chocolate and vanilla; whisk until smooth. Strain into 9-inch (2.5 L) square metal cake pan. Place plastic wrap directly on surface; refrigerate until cold, about 1-1/2 hours.

    Freeze until almost solid, about 1-1/2 hours. Break up and purée in food processor until smooth. (Or freeze in ice-cream machine according to manufacturer's instructions.)

    Blueberry Swirl: Press jam through fine sieve into small bowl;stir in water. Scrape one-quarter of the ice cream into airtight container; drizzle with one-third of the blueberry mixture, swirling slightly with spoon. Repeat twice with remaining ice cream and sauce. Cover with remaining ice cream. Freeze until firm, at least 4 hours.(Make-ahead: Freeze for up to 1 week.)

    And Enjoy...
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