That’s the pic of the ice-cream and I topped it off with a drizzle of Kahlua.
I put too much white chocolate as I was being greedy and it turned out a little too sweet but otherwise, it was YUMMY! Adding the Kahlua actually countered the sweetness and added a nice coffee dimension to it.
It’s a very simple recipe and you don’t need any complicated ice cream making machine. Below is the recipe:
170g (6oz/ 3/4cup) caster sugar
500ml (17 fl oz/ 2 cups) pouring (whipping) cream
1/2 teaspoon cream of tartar
4 egg whites
185g melted white chocolate
1. Put the sugar, 125ml (4 fl oz/ 1/2 cup) of water and the cream of tartar in a saucepan. Stir over low heat without boiling until the sugar has dissolved. Bring to the boil, reduce the heat slightly, then allow to boil without stirring for 15min or until a teasppon of the mixture dropped into cold water forms a soft ball. Set aside to cool slightly.
2. Whisk the egg whites in a large bowl until soft peaks form. Gradually add the sugar syrup in a thin stream, beating constantly until thick and glossy.
3. In a separate bowl, whip the cream until soft peaks form. Fold the whipped cream into the egg white mixture. Add the melted chocolate and mix well. Pour into a 1 litre loaf tin. Freeze for 5 hrs or until firm.
Makes 1 litre.
I found that white chocolate doesn’t melt as well as milk or dark chocolate since white chocolate is pure cocoa butter. As such, after the white chocolate melts into its gooey lump, I added about 1.5 dessert spoonful of milk to smoothen it. This smoothened consistency is much better to mix it with the cream/egg white mixture. Otherwise, you’d get chocolate lumps – which isn’t bad IF you’re making chocolate chip ice cream.
The next recipe that I want to try is either the Irish Cream ice cream or the ruby red grapefruit granita. Baileys…mmm…..the hot weather makes the granita sounds good too…mmm…..LOL!