White Chocolate Strawberry Ice Cream
MAKES: 1 Quart

All great ice cream recipes begin with a basic vanilla custard such as this one. The addition of flavors such as liqueurs, chocolate, herbs or even fresh fruit, may be added to convert this simple dessert into a magnificent creation. This version features fresh Louisiana strawberries for a cool summer treat.


  • 4 ounces Bakers white chocolate squares
  • 3/4 cup strawberries, largely diced
  • 1 1/2 cups milk
  • 1 1/2 cups cream
  • 1 tbsp pure vanilla
  • 1/4 tsp ground nutmeg
  • 2 eggs
  • 1/2 cup sugar

Prior to beginning your recipe, place the white chocolate in a stainless steel bowl over a pot of 120 degree F water until chocolate is totally melted. Stir occasionally to maintain a liquid state. In a sauce pot, combine milk, cream, vanilla and nutmeg and place over medium heat. Bring the milk to 190 degrees F or a very low simmer. Do not boil. While milk is heating, combine eggs and sugar in a stainless steel mixing bowl and whisk to blend. Slowly pour the hot milk into the eggs and sugar while whisking constantly to blend thoroughly. While whisking, pour the melted chocolate into the custard mixture until all is incorporated. Pour the mixture back into the sauce pot and stir constantly over medium heat until mixture returns to 190 degrees F. Do not cook to a boil, otherwise eggs will scramble. Pour the mixture through a fine sieve and refrigerate, preferably overnight. When fully chilled, place the contents in a home-style freezer and follow manufacturer's directions. When custard is half frozen add diced strawberries and continue to churn. NOTE: If you wish to add a little lightness to the texture, separate the egg yolks from the whites. Whip the whites separately with half the sugar and fold the whites into the custard mixture immediately before freezing. Garnish your white chocolate strawberry ice cream with sliced berries and strawberry syrup.



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