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White Chocolate Ice Cream

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Recipe

 
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
2 cups light cream (half&half)
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12 ounces white chocolate
coarsely chopped
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4 large eggs
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1 ½ cups sugar
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2 cups heavy whipping cream
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Ingredients

Amount Measure Ingredient Features
473 ml light cream (half&half)
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346.8 ml/g white chocolate
coarsely chopped
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4 large eggs
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355 ml sugar
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473 ml heavy whipping cream
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Directions

Scald half and half in top of double boiler set over simmering water.

Add chocolate.

Reduce heat so water barely simmers and cook until chocolate is melted, stirring occasionally.

Remove from heat.

Using electric mixer, beat eggs in medium bowl to blend.

Add sugar and beat until dissolved.

Slowly mix in chocolate mixture.

Beat in cream.

Refrigerate until well chilled.

Process chocolate mixture in ice cream maker according to manufacturer's instructions.

Freeze in covered container at least 4 hours to mellow.

If frozen solid, let ice cream soften slightly in refrigerator before serving.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 428g (15.1 oz)
Amount per Serving
Calories 126959% from fat
 % Daily Value *
Total Fat 83g 128%
Saturated Fat 50g 249%
Trans Fat 0g
Cholesterol 428mg 143%
Sodium 222mg 9%
Total Carbohydrate 40g 40%
Dietary Fiber 0g 0%
Sugars g
Protein 32g
Vitamin A 49% Vitamin C 4%
Calcium 36% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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