Caramelized White Chocolate Ice Cream

David Lebovitz’s Caramelized White Chocolate Ice Cream, as published in The Washington Post

I don’t care how sinful this caramelly ice cream is, I haven’t been able to stop eating it.  This frozen custard is based on caramelized white chocolate, which is melted and mixed with a custard base before freezing it in an ice cream machine.

Wait, you didn’t know you could caramelize white chocolate?  Neither did I.  After chopping up a bar of white chocolate, you bake it in a slow oven and stir it occasionally until it starts to turn a caramel color and tastes like…you guessed it, caramel!  You could totally eat a pound of this stuff just on its own:

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While it is still melty, you pour the custard base over the caramelized white chocolate and blend well.  Again, you could totally drink  a quart of this stuff just the way it is (or use as an ice cream or waffle topping, if you would feel gluttonous just drinking it with a straw):

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Once frozen, you have a creamy, beautiful caramel-colored ice cream.  The texture remains very soft and scoopable for weeks – if you can keep it in your freezer that long:

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1 Comment

  1. 08.01.12 at 9:41 am

    […] he said this recipe was le top du top (the best of the best), I knew it would be awesome.  Because everything he makes is awesome.  And instead of relying on oil to make a cripsy, crunchy granola, he […]


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