Due to my new-found love for vanilla beans and my long-term relationshiop with white chocolate, I made this ice cream. It celebrates the union of two delicious flavors. It is creamy, delicious, and you can taste the white chocolate. If you are a white chocolate lover like me, I suggest you try it. ;) In the future, I plan to make this ice cream but incorporate a raspberry puree swirl.
White Chocolate Vanilla Bean Ice Cream
1 cup whole milk
1/2 cup half and half
2 tablespoons vanilla sugar
1 vanilla bean
2 large eggs
12 ounces white chocolate, chopped
1 1/2 cups heavy cream
1 teaspoon vanilla extract
1. Pour the milk and half-and-half into a heavy medium-size saucepan. Split vanilla bean and scrape the seeds out with the dull edge of a knife. Add vanilla bean seeds to the milk and half-and-half, and drop in the empty pod. Bring mixture to a simmer.
2. In the meantime, place eggs in a heavy-duty stand mixture and beat at a medium-low speed. With mixer running, remove milk mixture from the heat (after it has been brought to a simmer) and slowly beat into the the eggs. If you mix it too quickly, the eggs will scramble. Pour all of the mixture back into the pan and put over low heat.
3. Stir constantly with a wire whisk until the custard slightly thickens. Be very careful at this point- stir constantly and do not let mixture come to a boil.
4. Remove from the heat and stir in the chocolate; stir until the chocolate is melted. Pour the hot custard through a mesh strainer into a large, clean bowl. Stir in the cream and vanilla extract. Cover and refrigerate until cold or overnight.
5. Stir the chilled mixture; freeze in an ice cream maker according to the manufacturer's directions. This ice cream is wonderful to eat right away, or "soft serve" style, and is also delicious after "ripening" in the freezer for a couple hours or overnight. (I prefer this particular recipe "ripened").