White Chocolate-Caramel Swirl Ice Cream

White Chocolate-Caramel Swirl Ice Cream
Adapted from The Perfect Scoop
Yield: 1 quart


2/3 cup (130 g) sugar
1 cup (250 ml) whole milk
2 cups heavy cream (500 ml, total)
8 ounces (230 g) white chocolate, finely chopped
5 large egg yolks


Add the sugar, the milk and 1 cup of heavy cream to the saucepan and warm the mixture.

Put the chopped white chocolate in a large bowl.

In a separate bowl, whisk together the egg yolks, then gradually add some of the warm cream mixture, whisking constantly as you pour in the warm cream. pour the warmed egg yolks back into the saucepan.

Cook over low heat, stirring constantly until the custard thickens enough to coat the back of the spatula. Strain the custard over the white chocolate, and stir completely. Add the remaining 1 cup of heavy cream. Place a piece of plastic wrap directly on top of the custard and refrigerate. Once chilled, pour into your ice cream maker, and churn for about 30 minutes.

Pour mixture into a container with a tight fitting lid and freeze for 6 hours before indulging!


- Recipe courtesy of Susan Salzman