BILD
GALLERY

Very intense white chocolate ice cream

Name: Very intense white chocolate ice cream
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1000 g

After several attempts, I finally succeeded and I found THE white chocolate ice cream?

Thanks to the very high chocolate content, lovers of this creamy ice cream will get their money's worth.

For this ice cream I used the white Opalys couverture from Valrhona. You can purchase this very good couverture online, for example at www.pralinenideen.de.

Two factors are decisive for this ice cream, high white chocolate content and very good couverture.

Ingredients

60g Perfecto more
250g white couverture
675g whole me 1,5%
15g Perfecto binder
homemade vanilla paste or a pinch of 100% ground vanilla
pinch of salt

Preparation

Step 1:
Mix the dry ingredients together well
Step 2:
Heat dry ingredients, milk, couverture and vanilla paste (ground vanilla) in the food processor for 15 minutes at 70 degrees with constant stirring until the Sckoki is completely melted (10-15 minutes), please be careful that it does not burn
Step 3:
Let the base cool down
Step 4:
Blend for two minutes at the highest level
Step 5:
Cool the base completely and let it mature in the refrigerator for 3-6 hours
Step 6:
Mix again briefly (a whisk is enough)
Step 7:
Freeze in the ice cream maker or by the hand method
Step 8:
Pour the finished ice cream into a freezer and let it freeze in the freezer at -24 degrees for 18 hours
Step 9:
Enjoy