White chocolate-cranberry ice cream

White chocolate-cranberry ice cream might be just the side dish you are searching for. One serving contains 430 calories, 6g of protein, and 28g of fat. This recipe serves 6. For $1.44 per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. This recipe from Foodista requires double cream, vanillan extract, white chocolate, and sugar. Summer will be even more special with this recipe. This recipe is liked by 16 foodies and cooks. It is a good option if you're following a gluten free diet. Taking all factors into account, this recipe earns a spoonacular score of 23%, which is not so amazing. Similar recipes are The Secret Ingredient (Cranberry): Cranberry Ice Cream with White Chocolate Chunks, White Chocolate Vanillan Ice Cream...without The Ice Cream Maker, and White Chocolate Blackberry Ice Cream.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

1. In a medium saucepan boil the milk until it starts to bubble gently. Remove from flame and set aside.
2. Meanwhile whisk the egg yolks and sugar together for 3 minutes until pale yellow and double in volume.
3. Pour the milk on to the egg mixture and stir and then gently pour the mixture back in to the saucepan and simmer very lightly. Stir continuously until the custard mix thickens or coats the back of a wooden spoon.
4. Add the chopped chocolate stirring until the heat melts the chocolate.
5. Cool the mixture, stir in the vanilla extract and put it in the fridge to chill.
6. Once chilled, add the cream to the mixture. Stir and combine.
7. Pour the mixture into an ice cream machine and churn until frozen.
8. Add dried cranberries in the last 5 minutes of churning and let the machine stir them in.
9. Transfer to plastic container and place in the freezer for 3 hours before serving.

 

Step by step:

1. In a medium saucepan boil the milk until it starts to bubble gently.

2. Remove from flame and set aside.Meanwhile whisk the egg yolks and sugar together for 3 minutes until pale yellow and double in volume.

3. Pour the milk on to the egg mixture and stir and then gently pour the mixture back in to the saucepan and simmer very lightly. Stir continuously until the custard mix thickens or coats the back of a wooden spoon.

4. Add the chopped chocolate stirring until the heat melts the chocolate.Cool the mixture, stir in the vanilla extract and put it in the fridge to chill.Once chilled, add the cream to the mixture. Stir and combine.

5. Pour the mixture into an ice cream machine and churn until frozen.

6. Add dried cranberries in the last 5 minutes of churning and let the machine stir them in.

7. Transfer to plastic container and place in the freezer for 3 hours before serving.

Nutrition Information:

covered percent of daily need