White Chocolate Ice Cream

White Chocolate Ice Cream


  • 1 cup whole milk
  • 1 ½ cups heavy cream
  • 2 large eggs
  • ¼ cup granulated sugar
  • 1 teaspoon all-purpose flour
  • 12 ounces or 2 cups high quality white chocolate, chopped
  • 1 teaspoon pure vanilla extract


  • In a medium saucepan, bring milk and cream to a simmer.
  • In a medium heat-proof bowl, whisk eggs, sugar, and flour.
  • Slowly whisk the hot milk mixture into the egg mixture to temper the eggs. Pour the mixture back into the saucepan.
  • Place the saucepan over low to medium heat, whisking constantly, until a thermometer registers 180 degrees Fahrenheit and the mixture coats the back of a spoon. Do not let the mixture boil.
  • Remove the mixture from the heat, and whisk in the chocolate and vanilla, blending well until the chocolate melts.
  • Pour the mixture through a sieve into a bowl set over an ice water bath to cool the mixture.
  • Cover the mixture with plastic wrap and chill for several hours until cold.
  • Process in an ice cream maker.


Makes approximately 1 quart of ice cream