Ice cream is one of the most amazing comfort food. I can eat a tub of it on my own while snuggling on the couch and watching a good movie. It is perfect for lazy days when you want to stay in.
Since I do not have a sweet tooth, I tend to be picky with flavors I choose. Theyâ€™re usually plain and simple. Vanilla, strawberry and the interesting green tea are a few examples. Â Other sinfully good choices are chocolate brownie, hazelnut fudge and mint chocolate chip.
I think that it is wonderful that you can prepare ice cream at home with not as much fuss, although it may require more kitchen equipment like an electric beater or mixer and a great freezer to store it in. highly suggest that you give it a try. This recipe may last frozen for about a week, but it will surely be gone before you know it.
200g white chocolate, chopped
1/2 cup sugar
1/4 cup water
4 large egg yolks
1 teaspoon vanilla essence
300ml thick cream
1/2 cup chocolate fudge or syrup
Chocolate for serving
In a small saucepan over medium heat, combine the sugar and water. Stir it for 2-3 minutes until the sugar dissolves. If the sugar sticks to the sides of the pan, just brush it with a brush dipped in water. Increase the heat to high and bring it to a boil. Reduce the heat and let it simmer for 3-5 minutes. Remove from heat and let it stand for 3-5 minutes or until the bubbles subside.
While making the sugar syrup, place the egg yolks and the vanilla essence in a large bowl. Mix them using an electric beater or mixer for 1 minute
After, place the white chocolate in a double boiler or heatproof bowl over hot water. Stir and let the chocolate melt. Set it aside.
Once the sugar syrup is a little cool and there are no more bubbles, slowly add it to the egg and vanilla mixture while whisking or mixing it constantly. Continue to whisk it until it becomes, thick, pale and lukewarm. Add the melted white chocolate and then continue to mix until it becomes thick.
Place the cream in a medium sized bowl and whisk it using an electric mixer or beater until it forms soft peaks. Gradually fold the cream into the chocolate mixture.
Pour the soft ice cream into a freezer proof, airtight container. Cover it and freeze it for an hour or until it sets.
Remove the ice cream from the freezer and fold in the chocolate fudge until it forms swirls in the ice cream. Cover the ice cream and freeze it overnight.
Place scoops of ice cream on a bowl or dessert glass. Garnish it with chocolates before serving.
Photo Courtesy Of: tsakshaug