White Chocolate Almond Ice Cream Recipes

ROASTED ALMOND & WHITE CHOCOLATE NO-CHURN ICE CREAM

Steps:

• Transfer the almonds, the milk, the salt, the cinnamon, and the vanilla to a blender and blend until smooth. Add the white chocolate and blend again until it's incorporated.
• Beat the heavy cream with your electric mixer until soft peaks start to form. Add the sweetened condensed milk gradually, while beating, until you have a fluffy mixture. Continue by adding the almond/white chocolate mixture and beat until you get a light and fluffy result.
• Transfer to a container suitable for the freezer and freeze for 4-6 hours or overnight.
• Eat!

WHITE CHOCOLATE ICE CREAM

Steps:

• Add the milk to a heavy medium-size saucepan; bring to a simmer.
• Remove from the heat and slowly beat the hot milk in the the eggs in a medium mixing bowl.
• Pour the entire mixture back into the pan and put over low heat.
• Stir constantly with a whisk until the custard slightly thickens (be careful not to let the mixture boil or the eggs will scamble).
• Remove from the heat and stir in the chocolate; stir until the chocolate is melted.
• Pour the hot custard through a strainer into a large, clean bowl.
• Allow the custard to cool slightly, then stir in the cream and vanilla.
• Cover and refrigerate until cold or overnight.
• Stir the chilled mixture; freeze in 1 or 2 batches in an ice cream maker according to the manufacturer's directions.
• May eat ice cream immediately or transfer to a freezer container and freeze at least two hours for a firmer ice cream.

WHITE CHOCOLATE ICE CREAM

Steps:

• Put the chocolate pieces in a large bowl and set a mesh strainer over the top.
• Warm the milk, sugar, and salt in a medium saucepan. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
• Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer over the white chocolate. Stir until the white chocolate is completely melted and the mixture is smooth, then stir in the cream. Stir until cool over an ice bath.
• Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.
• Make White Chocolate-Cherry Ice Cream by folding very well-drained and coarsely chopped Sour Cherries in Syrup (page 185) or Candied Cherries (page 215) into the just-churned ice cream.
• For Black and White Chocolate Ice Cream, layer one recipe of Fudge Ripple (page 210), Dark Chocolate Truffles (page 211), or Stracciatella (page 210) into the just-churned ice cream.

WHITE CHOCOLATE TOASTED ALMOND SEMIFREDDO

Steps:

• Line a metal loaf pan, 8 1/2 by 4 1/2 by 2 1/2 inches, with plastic wrap, leaving a 2-inch overhang on ends, and chill in freezer.
• In a skillet cook almonds with salt in butter over moderately low heat, stirring, until almonds are coated well, about 1 minute. Chill almonds until cold.
• In a metal bowl set over a pan of hot but not simmering water melt chocolate, stirring occasionally, and remove bowl from heat.
• In another metal bowl beat eggs with sugar to combine. Set bowl over a pan of simmering water and beat until thick and pale and mixture registers 140°F. on an instant-read thermometer. Continue beating over simmering water 3 minutes (for egg safely) and remove from heat. Beat in chocolate, vanilla, and almond extract.
• In another bowl beat cream until it just holds stiff peaks and fold into egg mixture gently but thoroughly. Fold in almonds and pour mixture into prepared pan. Cover pan with plastic wrap and freeze semifreddo 8 hours or overnight.
• Unmold semifreddo onto a platter, discarding plastic wrap, and cut into thick slices. Cut slices crosswise into thirds and serve with Lemon Rhubarb Cake Roll.