Ingredients
- 500 g whole milk
- 120 g Valrhona Ivoire 35% White Couverture Chocolate Feves
- 100 g granulated sugar
- 80 g egg yolks (about 3)
- 1 tbsp milk powder (optional)
- 1 tbsp honey (Acacia recommended)
Instructions
- Bring the milk, honey and 50 grams of the sugar to a simmer
- Meanwhile, in a bowl, whisk together the egg yolks and the remaining sugar until pale and fluffy
- When the milk mixture is just boiling, pour half of it over the egg and sugar mixture, whisking vigorously until smooth
- Pour the egg/milk mixture into the remaining milk, whisk and heat to reach 181°F (83ºC). Do not let the mixture boil
- Pour the milk over the Ivoire 35% white chocolate
- Blend in a food processor to get a homogeneous mixture. Cover with plastic wrap and place in the refrigerator for at least 3 hours or overnight
With Ice Cream Machine
- After the mixture has chilled, place in an ice cream machine and use as directed
- Store in the freezer. Before serving, place the ice cream in the refrigerator for 15-20 minutes to soften slightly
Without Ice Cream Machine
- Place the mixture into a metal container in the freezer and mix every 30 min. When it begins to freeze, blend it
- Put it back in the freezer and blend it again when it is almost solid
