White Chocolate Ice Cream

For white chocolate ice cream you need two pots and a freezer-safe baking dish. Crumble the white chocolate into the baking dish and whip 400 ml of cream until stiff.

Scrape out the pulp from the vanilla pod and bring to the boil with 150 ml milk and the remaining 150 ml whipped cream in a saucepan, stirring occasionally.

At the same time, over a bain-marie, beat the egg yolks and sugar in a very large bowl with a mixer until well frothy.

After boiling, allow the vanilla mixture to cool briefly and add to the frothy egg yolks, stirring until smooth.

Continue beating with the mixer until the volume has increased significantly and the mixture is well hot.

If you have a thermometer available, heat the mixture to just above 80 degrees. Add the gelatin powder to the kirsch and either heat in a small saucepan or microwave for a few seconds and stir.

Pour the hot vanilla mixture and the kirsch with the gelatin directly over the crumbled white chocolate. Finally, fold in the whipped cream.

The mixture should cool for some time before being placed in the freezer. There, the ice cream should be able to freeze for at least 4 hours.

Preparation Tip:

White chocolate ice cream tastes fresh and delicious, both in summer and winter! Can be great combined with fresh fruit.

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