Anns White Chocolate Ice Cream Recipe - cream

Method

• Scald 2 c. of the cream in a medium saucepan over medium heat, just till the lowfat milk gives off steam and bubbles begin to create around the edge.
• Remove the pan from the heat.
• In a medium bowl, whisk the egg yolks till they have a pale lemon hue.
• Add in the sugar and continue to whisk till dissolved.
• Slowly whisk in 1/2 c. of the scalded cream.
• When the mix is thoroughly blended, whisk it into the scalded cream in the saucepan.
• Add in the vanilla bean.
• Return the saucepan to low heat and whisk the cream constantly for about 5 min, till it has thickened and reached a temperature of 178 to 180F, as registered on an instant-read or possibly a dairy thermometer.
• Remove the pan from the heat.
• Remove the vanilla bean from the pan, then whisk in the white chocolate, till it is melted and thoroughly incorporated.
• Scrape out the inside of the vanilla bean with the back of a knife and add in these flecks to the pan.
• Whisk in the remaining cream.
• Transfer the mix to a bowl, cover, and chill for at least 8 hrs.
• Prepare the ice cream in an ice-cream maker according to manufacturer's directions.
• Store the ice cream in the freezer, where it has a shelf life of about 1 week.
• YIELD: 1 qt