This White Chocolate Strawberry Ice Cream is a great way to celebrate summer. A thick custard is combined with melted white chocolate chips and diced strawberries to create a rich and creamy ice cream. I used fresh strawberries, but diced frozen strawberries may also be used.
The heated custard is poured through a strainer to catch any pieces of eggs that may have cooked during the heating process. It is stirred into the white chocolate chips to melt them gently. I added two cups of diced strawberries to the ice cream maker, so each bite has a piece of strawberry. If you want more ice cream and less strawberry, add closer to one cup.
White Chocolate Strawberry Ice Cream
Adapted from Gimme Some Oven
White Chocolate Strawberry Ice Cream
Prep Time 15 minutes
Cook Time 10 minutes
Resting Time: 4 hours
Total Time 4 hours 25 minutes
Ingredients
- 8 ounces white chocolate chips
- 1 cup whole milk
- 2/3 cup granulated sugar
- pinch salt
- 5 egg yolks
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 1-2 cups diced strawberries
Instructions
- In a large bowl, add white chocolate chips. Place a fine mesh strainer over the bowl.
- In a medium saucepan, whisk together milk, sugar, and salt over medium heat until the sugar is dissolved and milk is just below a boil.
- In a small bowl, beat together egg yolks. Add about 5 tablespoons heated milk, a tablespoon at a time, while stirring constantly to gently warm the eggs. Pour the eggs into the saucepan, continuously whisking.
- Continue to whisk the milk and eggs over medium heat until thickened. Pour through the fine mesh strainer over the white chocolate chips. Stir together the custard and white chocolate chips until melted and smooth. Fold in the cream and vanilla extract. Refrigerate until chilled.
- Freeze in the ice cream maker according to manufacturer's instructions. Five minutes before the ice cream is finished churning, slowly add the diced strawberries.
- Pour into a freezer safe container and freeze until desired consistency.
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