White Chocolate Ice-Cream
By Jennifer Kopp, CEPC, pastry chef, Chevy Chase Country Club, Chevy Chase, Md., a member of ACF Nation’s Capital Chefs Association
Serves 4
1 C Heavy Cream
1/2 C Milk
1/4 C Sugar - Plus 1/3 C Sugar
1 1/2 C Coffee Beans
3 C Half-and-half
4 Large Eggs
1 1/4 C White Chocolate - Chopped
In saucepan, bring heavy cream, milk and 1/4 cup sugar to a boil. Pour into mixing bowl; add coffee beans. Cover bowl with plastic wrap; let sit for 45 minutes to infuse.
In separate saucepan, bring half-and-half to a boil. In medium bowl, whisk eggs with remaining 1/3 cup sugar until smooth. Whisking constantly, slowly pour hot half-and-half into eggs. Return mixture to saucepan; cook, stirring until it thickens enough to coat the back of a spoon. Pour into a mixing bowl; stir in white chocolate.
Pour cream and coffee bean mixture through a fine-mesh sieve to strain out coffee beans. Discard beans. Stir coffee-flavored cream mixture into white chocolate mixture. Pour entire mixture through fine-mesh sieve; refrigerate until chilled. Freeze according to manufacturer’s instructions for your ice-cream maker. Transfer ice cream to plastic container; freeze until ready to serve.
Chef’s note:
“Feuilletine” flakes are thin crushed wafer cookie flakes. You can substitute crushed cornflakes, or crush wafer rolls into small flakes.
