White Chocolate Strawberry Ice Cream

I have a villainous monster in my house.  His name is Ice Cream Maker.  He directs my thoughts and keeps me captive with only a spoon nearby.  But he is my villainous monster. I think that I am developing Stockholm Syndrome.  We sampled three types of ice cream the night we ate this.  Two were commercial brands, and this recipe was the third.  Everyone favored this white chocolate strawberry ice cream over the other two.  I felt good.  My monster was happy.


This ice cream is so creamy and delicious.  Studded with flavorful strawberries and smooth white chocolate, this ice cream will quickly take over your life.  Until you come upon the next ice cream idea.  Just a quick note, this ice cream did not quite fit in  my 1 1/2 quart ice cream maker.  I had to reserve just a little bit of the ice cream base and freeze it after the main portion had finished.

White Chocolate Strawberry Ice Cream


1 pound diced strawberries
2 Tablespoons sugar
2 cups half and half
1 cup whole milk
2 envelopes (1.25 ounces each) white chocolate hot cocoa mix
3/4 cup granulated sugar
pinch of salt
5 egg yolks
1/2 teaspoon vanilla extract
3.5 ounces white chocolate, chopped


Place diced strawberries in a medium bowl, and sprinkle the 2 Tablespoons sugar over the top.  Toss gently to coat, and set aside. 


In a large bowl, pour 1 cup of half and half and set a strainer on top.  Set aside.  In a medium saucepan, heat up the remaining 1 cup half and half, milk, white chocolate hot cocoa mix, sugar, and salt.  Stir occasionally until the mixture is hot and steaming, but not boiling.  


Place the egg yolks in a small bowl, and whisk gently.  Slowly pour half of the cream mixture into the egg yolks, whisking  constantly to temper the yolks.  Whisk the egg mixture back into the saucepan and whisk together well.  Continue to warm the cream base over medium heat until it is almost boiling (but don't boil!), and coats the back of a spoon, stirring constantly.


Pour the ice cream base into the large bowl with the half and half, through the strainer.  Add the vanilla extract and diced strawberries, stirring well to combine.  Chill in the refrigerator at least 3 hours, or overnight until completely cold.  Pour the ice cream base into your ice cream maker according to the manufacturer's instructions.  About five minutes before the ice cream is done, add in the chopped white chocolate.  Spoon the ice cream into a plastic container with a lid, cover, and freeze about 3 to 4 hours, or until thoroughly frozen.  Makes slightly more than 1 1/2 quarts.


Enjoy!  -Cardamommy