Type of cooking:
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Preparation time: 60 minutes
Cooking time: 20 minutes
Ingredients (serves 10) :Method: This is another winning way to use white chocolate’s richness, but adding something sour and bitter – in this case lemon zest – to balance the inherent sweetness.
If you like your ice cream even more lemony, try squeezing the juice of the lemon into the mix when you add the zest.
Anyway enough talk, time to get on with the recipe!
Start by putting the egg yolks and sugar in a medium bowl and whisk until light, fluffy and pale in colour.
Scrape the seeds from the vanilla pod into a pan with the milk and cream. Heat to just under boiling point then whisk onto the egg mixture.
Return to the pan and using a wooden spoon, stir over a low heat until the mixture thickens sufficiently to coat the back of a spoon.
Remember do not let it boil!!
Remove from the heat and allow to cool, then stir in the cream cheese and lemon zest and refrigerate until cold.
Transfer to an ice-cream maker and churn following the manufacturer’s instructions.
When almost fully churned, add the grated chocolate, mix together with the ice cream, then remove and store in the freezer until needed.
To serve, use the whole blade of a sharp knife to scrape shavings from the surface of the white chocolate bar.
Sprinkle over the ice cream and enjoy with juicy summer strawberries.