White Chocolate Ice Cream

Submitted by Roman
Yields 1 qt.


1 c. milk 2 large eggs
12 oz. white chocolate chips (1 bag) 1½ c. heavy cream
1 tsp vanilla extract


  1. Start with a saucepan that will fit everything, & bring the milk to a simmer.  While that is heating, beat the eggs in a medium mixing bowl.  Add the hot milk very slowly to the eggs. Once it is combined very well, put the egg & milk mixture back in the pan & put it over low heat.
  2. Whisk the mixture (now a custard) until it thickens & will coat the back of a spoon & leave a trail when you run a finger over it.  Remove it from the heat & stir in the chocolate until it’s melted. 
  3. Pour the mixture through a mesh strainer into a large clean bowl.  Allow it to cool slightly, then stir in the cream & vanilla. 
  4. Cover the bowl & refrigerate until cold or overnight.  Stir the mixture one more time, then put it in your ice cream maker following the manufacturer’s directions. 
  5. Eat immediately for soft serve or freeze for at least two hours for a firmer consistency.

Chef’s Note: For a slight change up, I added roughly chopped peppermint bark candy to the ice cream maker about 5 minutes before the ice cream was done in the machine.

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