This post is a dedication to all chocolate lovers....Thank God I tried out this recipe from the "Essential Chocolates" ...It just tasted out of the world. You SHOULD definitely try this out...you will not regret.
Ingredients
White chocolate - 150 g
Milk - 300 ml
Sugar - 3 tbsp
Double cream - 150g
Egg - 1 egg + 1 yolk
Method
Beat the egg and sugar till they are combined well (use a cake beater).
Place the white chocolate pieces in a bowl and double boil it till the chocolate melts. Stir occasionally.
Boil milk and remove it from heat just before boiling.
Add the almost boiled milk to the egg-sugar mixture and place it in another bowl of simmering water. Stir continuously with a spoon until the mixture thickens and attains a custard like composition.
Now add the melted white chocolate into this mixture and mix well to combine.
Allow this to cool.
Meanwhile, beat the double cream with a beater till soft peaks are formed.
Once the milk-chocolate mixture is cooled, slowly fold in the cream and carefully transfer the mixture to a freezer proof dish.
Freeze for 1-2 hrs, until the ice cream sets.
Take out, scrape the sides and thoroughly beat. Freeze overnight.
Your luscious ice-cream is ready to be served. It tastes fabulous with a slice of hot chocolate fudge (recipe for which I'll post sometime later).
Ingredients
White chocolate - 150 g
Milk - 300 ml
Sugar - 3 tbsp
Double cream - 150g
Egg - 1 egg + 1 yolk
Method
Beat the egg and sugar till they are combined well (use a cake beater).
Place the white chocolate pieces in a bowl and double boil it till the chocolate melts. Stir occasionally.
Boil milk and remove it from heat just before boiling.
Add the almost boiled milk to the egg-sugar mixture and place it in another bowl of simmering water. Stir continuously with a spoon until the mixture thickens and attains a custard like composition.
Now add the melted white chocolate into this mixture and mix well to combine.
Allow this to cool.
Meanwhile, beat the double cream with a beater till soft peaks are formed.
Once the milk-chocolate mixture is cooled, slowly fold in the cream and carefully transfer the mixture to a freezer proof dish.
Freeze for 1-2 hrs, until the ice cream sets.
Take out, scrape the sides and thoroughly beat. Freeze overnight.
Your luscious ice-cream is ready to be served. It tastes fabulous with a slice of hot chocolate fudge (recipe for which I'll post sometime later).
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