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.
White Chocolate Ice Cream
White Chocolate Ice Cream taste great. From dinner recipes, budget menus and healthy diet selections, you’ll easily find any recipe you need.
Ingredients:
Directions:
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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.
