White Chocolate Gelato Recipes

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WHITE CHOCOLATE AND RASPBERRY ICE CREAM



White Chocolate and Raspberry Ice Cream image

A very rich and yummy ice cream made with a custard base.

Provided by pelicangal

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 3h30m

Yield 12

Number Of Ingredients 9

1 cup whole milk
¾ cup white sugar
1 vanilla bean, slit lengthwise, seeds scraped
1 pinch salt
5 egg yolks
1 (8 ounce) package white chocolate chips
2 cups heavy whipping cream
1 teaspoon vanilla extract
1 (12 ounce) package frozen raspberries

Steps:

  • Heat milk, sugar, vanilla bean and seeds, and salt in a saucepan over medium heat until warm, about 5 minutes.
  • Whisk egg yolks and about 1 cup warm milk mixture in a bowl; stir egg mixture into saucepan. Continue to cook and stir until custard thickens enough to coat the back of a spoon, 5 to 7 minutes. Remove vanilla bean. Stir white chocolate chips into custard until melted. Pour custard into a large bowl and stir in heavy cream and vanilla extract. Cover and refrigerate until chilled.
  • Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency.
  • Heat raspberries in a saucepan over medium heat until raspberries begin to fall apart, 7 to 10 minutes. Press raspberries through a sieve over a bowl to remove the seeds; discard seeds.
  • Gently swirl raspberries into the soft ice cream creating ribbons of raspberries. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

Nutrition Facts : Calories 343.5 calories, Carbohydrate 29.3 g, Cholesterol 145.7 mg, Fat 23.8 g, Fiber 0.7 g, Protein 4.3 g, SaturatedFat 14.1 g, Sodium 59.7 mg, Sugar 26.7 g

CHOCOLATE CHERRY ALMOND GELATO WITH WHITE CHOCOLATE STRACCIATELLA



Chocolate Cherry Almond Gelato with White Chocolate Stracciatella image

Rich chocolate cherry almond gelato swirled with cherry amaretto jam, dark chocolate bits with almonds and cherries and white chocolate stracciatella. This Tuesday is one delicious mouthful and a chocolate cherry lover's dream!

Provided by onlinepastrychef

Categories     Ice Cream Recipes

Number Of Ingredients 18

8 oz frozen Bing cherries, (you can use fresh in season, of course)
4 oz granulated sugar
1-2 Tablespoons fresh lemon juice
heavy pinch of salt
1 Tablespoon Amaretto or 1/4 teaspoon almond extract
2 oz excellent quality white chocolate
2 teaspoons neutral vegetable oil
10.5 oz chocolate chopped, (I used 3.5 oz chocolate cherry bar, 3.5 oz milk chocolate and 3.5 oz semi-sweet chocolate chips)
3 oz cherry jam, (purchased or homemade)
2 oz softened cream cheese
2 teaspoons vanilla
1 Tablespoon Amaretto or 1/4-1/2 teaspoon almond extract
24 oz whole milk
3 oz granulated sugar
3 Tablespoons cornstarch
2 Tablespoons cocoa powder, (I used Hershey's)
3/4 teaspoon kosher salt
3/4 to 1 3.5 oz bar of chocolate, chopped into bits and frozen, for the mix in (I used a chocolate cherry bar)

Steps:

  • In a large bowl, combine chopped chocolate, jam, cream cheese, vanilla and Amaretto or almond extract. Set aside convenient to the stove.
  • In a heavy bottomed sauce pan, combine the milk, sugar, cornstarch, cocoa powder and salt. Whisk over medium to medium high heat until mixture thickens and comes to a boil. Let boil for 15 seconds.
  • Pour the cooked base into the bowl with the chocolate. Allow to sit a couple of minutes and stir until the chocolate has melted.
  • If using bars with nuts/fruit in them, steep for thirty minutes and then strain the mixture into another bowl, pressing down on the solids. Otherwise, strain straight away.
  • Press plastic wrap onto the surface of the gelato base and refrigerate until thoroughly chilled (40F). You can also do this in an ice bath to speed up the process.
  • Churn the base according to your manufacturer's instructions.
  • Melt the chocolate in the microwave in 15 second bursts on medium power. Stir together with the oil until thoroughly combined. Allow to cool to just-barely-warm and liquid before using.
  • Place the frozen berries, the sugar, lemon juice and salt into a heavy bottomed sauce pan.
  • Allow to sit until the cherries have thawed and release some of their juices, about an hour.
  • Heat over medium heat until the mixture comes to a gentle simmer.
  • Turn the heat down to just high enough to maintain the simmer (medium-low on my stove) and, stirring occasionally, cook the cherries until the mixture reaches 221F.
  • Remove from the heat and stir in the Amaretto or extract. Allow to cool then cover and chill before using.
  • Once the ice cream has reached soft serve consistency, add in the frozen chopped chocolate. Then drizzle in as much of the stracciatella as you like in a thin stream.
  • Layer 1/3 of the churned base in your container. Top with 2-3 tablespoons of jam and spread it out as well as you can.
  • Layer in another third of the base, top with another 2-3 Tablespoons of jam and finish with the last bit of base.
  • Run a knife back and forth up and down through the base and jam to swirl it together a bit more and smooth the top.
  • Add some decorative stracciatella drizzles or not and freeze for at least 4 hours or overnight before serving.
  • Feed the Hungry Goddess in you. Enjoy!

WHITE CHOCOLATE GELATO



White Chocolate Gelato image

Make and share this White Chocolate Gelato recipe from Food.com.

Provided by ratherbeswimmin

Categories     Frozen Desserts

Time 50m

Yield 1 quart

Number Of Ingredients 7

5 large egg yolks, at room temperature
1/3 cup sugar
2 1/4 cups whole milk
1/3 cup heavy cream
8 ounces white chocolate, chopped
1/2 teaspoon vanilla extract (use "uncolored" vanilla extract, if possible)
1/4 teaspoon salt

Steps:

  • Beat the egg yolks and sugar in a bowl using an electric mixer at medium speed until the consistency of a very grainy quick-bread batter, about 2 minutes; set aside.
  • Heat the milk and cream in a saucepan set over medium heat until tiny bubbles pop up around the pan's inner rim; do not boil.
  • Whisk about 1/3 of the hot milk mixture into the egg yolk mixture until smooth, then whisk this combined mixture back into the pan with the remaining hot milk mixture.
  • Immediately turn down the heat to very low (if using an electric stove, move the pan to a second burner just now set on low).
  • Cook slowly, stirring constantly, until the mixture thickens to the consistency of very wet, loose cake batter and can coat the back of a wooden spoon, about 5 minutes.
  • Remove the pan from the heat and stir in the white chocolate, vanilla, and salt until smooth.
  • Strain through a fine-mesh sieve into a clean bowl to remove any bits of scrambled eggs.
  • Refrigerate until cold, at least 4 hours or overnight.
  • As you prepare your ice cream machine, place the white chocolate custard in the freezer to assure it is very cold, for no more than 10 minutes.
  • Freeze the custard in your ice cream machine according to manufacturer's instructions.
  • Serve at once--or transfer to a freezer container, seal tightly, and store in the freezer for no more than 3 days; soften at room temperature for up to 10 minutes before serving.

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