Caramelized White Chocolate Ice Cream
Makes about 1 quart (1L)
Make sure the caramelized white chocolate is warm when you mix it with the cream. You can reheat it in a bowl set over a pan of simmering water, or in a microwave on low power, stirring until smooth. There’s a few suggestion above for how to enjoy this ice cream, but I found it’s also intriguing with a few flakes of lightly-smoked sea salt flecked over the top.
8 ounces (240g) caramelized white chocolate
1 cup (250ml) heavy cream
2 cups (500ml) whole milk
1/2 cup (100g) sugar
1/8 teaspoon sea salt
5 large egg yolks
1. Mix the warm caramelized white chocolate in a large bowl with the heavy cream, and set a mesh strainer over the top.
2. In a medium-sized saucepan, heat the milk, sugar, and salt.
3. Whisk together the egg yolks in a small bowl and gradually whisk in half of the warm milk, then scrape the warmed yolks back into the saucepan.
4. Cook over moderate heat, stirring constantly with a heatproof utensil, until the mixture thickens and coats the utensil.
5. Immediately pour the custard through the strainer into the white chocolate mixture and stir until smooth. Put the bowl in an ice bath, and stir until cool.
6. Chill thoroughly in the refrigerator, then freeze in your ice cream maker according to the manufacturer’s instructions.

(This is adapted from a recipe I created for the Washington Post.)