Ingredients
1 quart Heavy cream
8 lrg Egg yolks
1 c. Sugar
1/2 lrg Vanilla bean, slit open lengthwise
1/2 lb White chocolate, minced (about 1 1/2 c.)
Method
Sources
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White chocolate callets — mousse, ganache, decorating
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Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
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White chocolate callets — mousse, ganache, decorating
Compressor-free churner for gelato, sorbet, frozen yogurt
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
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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