Indulge in the creamy sweetness of white chocolate combined with the tartness of dried cranberries in this delightful ice cream.
Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 4 large egg yolks. 6 ounces white chocolate, chopped. 1 teaspoon vanilla extract. 1/2 cup dried cranberries, chopped.
Instructions: In a saucepan, heat the heavy cream, milk, and sugar over medium heat until it begins to steam, stirring occasionally. In a separate bowl, whisk the egg yolks until smooth. Slowly pour a small amount of the hot cream mixture into the egg yolks, whisking constantly to temper the eggs. Pour the tempered egg mixture back into the saucepan with the remaining cream mixture, stirring constantly. Continue cooking over medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon, about 5-7 minutes. Remove the saucepan from heat and stir in the chopped white chocolate until melted and smooth. Stir in the vanilla extract. Transfer the mixture to a bowl and cover with plastic wrap, pressing the wrap directly onto the surface of the mixture to prevent a skin from forming. Chill the mixture in the refrigerator for at least 4 hours or overnight until completely cold. Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions. During the last few minutes of churning, add the chopped dried cranberries to the ice cream maker. Transfer the churned ice cream to a freezer-safe container and freeze for at least 4 hours or until firm. Serve scoops of the ice cream topped with additional dried cranberries, if desired.
Prep Time: 20 minutes
Cook Time: 10 minutes
author ava danielle
