White Chocolate Ice Cream

"Go Ahead Honey, it 's Gluten Free!" is a monthly blog event, originated by Naomi Devlin of Straight Into Bed Cakefree and Dried. In this event, the host blogger of the month selects a theme. Tthis month, the theme is "Chill Out". So this means: no-cook dishes, or dishes served cold.

I already posted some no-cook/cold dishes last month, so I needed something else. And why, there is my ice-cream maker, looking pretty...

This recipe makes nice, creamy white chocolate ice cream, with a hint of almonds. I think it would be great with some dark chocolate sauce, or perhaps blueberry sauce, or chopped almonds, or strawberries, or ...

White Chocolate Ice Cream

Ingredients:
• 4 egg yolks
• 250ml milk
• 250ml heavy cream
• 75g sugar
• some almond extract (according to taste)
• 200g white chocolate

Chop the white chocolate into small pieces.
Make the custard base: pour the milk into a saucepan and bring the pan slowly up to boiling point. In a bowl, beat together the egg yolks and sugar until thick. Pour the hot milk into the mixture of egg yolks and sugar whilst stirring. Then pour the mixture back into the pan and heat gently, stirring until the custard thickens. Remove the saucepan from the heat. Stir in the vanilla extract and the chopped chocolate pieces. Keep stirring until all the chocolate has melted. Leave to cool.
When fully cooled, stir in the cream.
Transfer the whole mixture into an ice cream maker and freeze according to the manufacturer's instructions. About 5 minutes before the end of the freezing cycle, you can add some more chopped chocolate pieces.

Enjoy !