White Chocolate Ice Cream

This luscious dessert is a creamy blend of rich white chocolate, velvety smooth and decadently sweet. Made without eggs, this ice cream is perfect for those with dietary restrictions or simply for anyone looking to try a unique twist on a classic favorite. Imagine taking a scoop of this luxurious treat, feeling it melt on your tongue, and savoring the delicate balance of sweetness and creaminess. The star of this recipe, white chocolate, brings a unique flavor profile that will delight your taste buds and leave you craving more. Join me in the kitchen as I show you how to create this delightful Eggless White Chocolate Ice Cream, sharing expert tips and tricks along the way to ensure your frozen dessert turns out perfectly every time. Whether you're a white chocolate lover or simply looking to expand your ice cream repertoire, this recipe is a must-try. Stay tuned for my step-by-step video guide where I'll walk you through the process of making this indulgent Eggless White Chocolate Ice Cream, revealing the secrets to achieving a smooth and creamy texture without the need for eggs.

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An eggless delight

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Why Chocolate Ice Creams Are Eggless?

When it comes to making ice cream, the traditional custard base is a popular choice, typically made with eggs, milk, cream, and sugar. However, for those looking to create a rich and delicious ice cream without eggs, chocolate ice cream presents a perfect solution. One of the main reasons why chocolate ice cream recipes do not require eggs is due to the unique properties of cocoa butter. Cocoa butter is a natural fat found in cocoa beans, and it plays a crucial role in giving chocolate its smooth and creamy texture. Since cocoa butter naturally contains lecithin, a type of emulsifier, it can effectively bind the ingredients together without the need for egg yolks. By using cocoa butter as the primary fat source in chocolate ice cream recipes, chefs can achieve a velvety smooth consistency and rich flavor.

*Glucose/Inverted Sugar/Stabilizer

*Glucose will come in the form of a thick syrup or powder (atomized glucose). For ice cream, it is rather recommended to use powdered glucose or dextrose. Both have an anti- crystallizing effect. It improves texture and shelf life as well as increasing the dry extract content. *Inverted sugar will have an anti-crystallizing effect as well. Honey can used in place of inverted sugar which has exactly the same properties. The only difference is that it will bring an honey taste to your ice creams. *Stabilizers are ingredients that add viscosity. The most common ones used in ice creams are guar gum, cellulose gum and carob bean gum. At home, ice cream stabilizer may be substituted for gelatin. In this case, soak 4g gelatin (200 bloom) in cold water to soften and drain. Add soften gelatin once the custard is cooked and taken out from the heat.

White Chocolate Ice Cream

Mix half of the sugar with ice cream stabilizer and set aside. In a small saucepan, warm up milk (no heavy cream) to 104ºF/40ºC. Whisk in remaining sugar along with powdered milk and glucose. Then add the sugar-stabilizer mixture and white chocolate. Blend and cook to 185ºF/85ºC. Cool white chocolat custard in ice water and refrigerate for at least 4 hours.

Churning Ice Cream

Churn ice cream according to the manufacturers' directions. Transfer ice cream to the frozen container and freeze overnight. Before serving, if ice cream is too firm, place it in the refrigerator for about an hour. Or, microwave ice cream for 20 seconds or so. Enjoy!

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