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White chocolate-cranberry ice cream
Luxurious, and velvety smooth home- made dessert. Serving: take it out of the freezer for 5-10 minutes before serving, or longer, so it comes to the right scooping temperature. Easy suggestion: ice cream is best served in chilled glass or porcelain bowls. Scoop it with a hot, but dry, ice-cream spoon (soak it in boiling water, then wipe dry). Ingredients
- 300ml full fat milk
- 4 eggs, yolks only
- 75g sugar
- 200g white chocolate, coarsely chopped
- 200ml double cream
- 1 tsp vanilla extract
- ¼ cup dried cranberries
Directions
- In a medium saucepan boil the milk until it starts to bubble gently. Remove from flame and set aside.
- Meanwhile whisk the egg yolks and sugar together for 3 minutes until pale yellow and double in volume.
- Pour the milk on to the egg mixture and stir and then gently pour the mixture back in to the saucepan and simmer very lightly. Stir continuously until the custard mix thickens or coats the back of a wooden spoon.
- Add the chopped chocolate stirring until the heat melts the chocolate.
- Cool the mixture, stir in the vanilla extract and put it in the fridge to chill.
- Once chilled, add the cream to the mixture. Stir and combine.
- Pour the mixture into an ice cream machine and churn until frozen.
- Add dried cranberries in the last 5 minutes of churning and let the machine stir them in.
- Transfer to plastic container and place in the freezer for 3 hours before serving.
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