I’m convinced that David Lebovitz is an evil genius. His latest Caramelized White Chocolate ice cream recipe is a testament to his desire to see my waistline increase so that I need to unbutton my pants after dinner as I spoon his delectable creations into my mouth.
When I saw this recipe, I simply could not resist. And the occasion of my parents coming out for a weekend visit seemed celebratory enough to indulge in such a frivolous indulgence of delicious calories. This is probable the most decadent ice cream I’ve ever made, and will definitely give you a sugar buzz. But because it’s so rich, you really don’t need to eat much of it to be satisfied. This will likely be my go-to dessert for awhile for celebrations. It’s rich, creamy, and I love the toasty, caramelized flavor of the roasted white chocolate.
I wanted to follow David’s advice about using a higher quality white chocolate for this recipe and I knew that I could get blocks of Callebeaut White Chocolate at Whole Foods, so I called up Callebeaut USA, to ask if their chocolates were gluten-free. I was in luck – I talked to a very helpful customer service rep who verified that their chocolates would be safe for me – hooray! I did make a couple of alterations to David’s recipe since I’m trying to stay away from dairy, so I just used coconut milk in the custard base. And I added 1 T of vanilla, because white chocolate and vanilla are beautiful together.
Because this ice cream is so rich, I’ve been serving it up with just one scoop, with another scoop of the ginger-peach ice cream on the side, and a few fresh raspberries thrown in, just because they’re so perfect this time of year.
Caramelized White Chocolate Ice Cream
Makes 1 quart
adapted from David Lebovitz
Serving size: 1 small scoop, about 1/4 cup
160 calories, 11g fat, 16g carbs, 1.5g protein
8 ounces caramelized white chocolate
2 13.5oz cans coconut milk
1/2 cup sugar
1/8 teaspoon sea salt
3 large egg yolks
2 T vodka
- Mix the warm caramelized white chocolate in a large bowl with 1 can of the coconut milk, and set a mesh strainer over the top.
- In a medium-sized saucepan, heat the 2nd can of coconut milk, sugar, vanilla and salt.
- Whisk together the egg yolks in a small bowl and gradually whisk in half of the warm milk, then scrape the warmed yolks back into the saucepan.
- Cook over moderate heat, stirring constantly with a heatproof utensil, until the mixture thickens and coats the utensil.
- Immediately pour the custard through the strainer into the white chocolate mixture and stir until smooth. Put the bowl in an ice bath, and stir until cool. Stir in the vodka.
- Chill thoroughly in the fridge, then churn in your ice cream maker.