White chocolate-cranberry ice cream

Name: White chocolate-cranberry ice cream
Total time: 45 min
Yield: 6 servings
Ingredients: 200 ml double cream; 30.3 g dried cranberries; 4 egg yolk; 300 ml full fat milk; 75 g sugar; 1 tsp vanilla extract; 200 g white chocolate

A creamy and decadent white chocolate-cranberry ice cream, perfect for Summer events, fitting a gluten-free and lacto-ovo vegetarian diet. This recipe is a rather inexpensive dessert option that takes approximately 45 minutes to make. It is rich in vitamins and minerals, making it a delightful treat for those with dietary preferences.

Ingredients

double cream

200 ml

dried cranberries

30.3 g

egg yolk

full fat milk

300 ml

sugar

75 g

vanilla extract

1 tsp

white chocolate

200 g

Method

In a medium saucepan boil the milk until it starts to bubble gently.
Remove from flame and set aside.Meanwhile whisk the egg yolks and sugar together for 3 minutes until pale yellow and double in volume.
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.
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.
Pour the mixture into an ice cream machine and churn until frozen.
Add dried cranberries in the last 5 minutes of churning and let the machine stir them in.
Transfer to plastic container and place in the freezer for 3 hours before serving.

Nutrition:

608 kcal

Carbs

59 g

Fat

38 g

Protein

8 g

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