Caramelized White Chocolate Ice Cream

11 hours ago 1

Democracy Dies successful Darkness

David Lebovitz prefers utilizing Valrhona marque Ivoire chocolate, with 34 percent cocoa butter. He tested the look utilizing achromatic cocoa from the supermarket, with 20 percent cocoa butter, and recovered it chalky and adust during the caramelization process. Look for a achromatic cocoa with astatine slightest 30 percent cocoa food for champion results.

Valrhona le Blanc (35 percent; $11 for astir 9 ounces) and Edelweiss by Felchlin (34 percent; $4 for 3.5 ounces) are disposable astatine Biagio Fine Chocolate, 1904 18th St. NW (202-328-1506).

Serve arsenic an accompaniment to cocoa barroom oregon by itself with a fewer flakes of smoked oversea brackish connected top.

The caramelized achromatic cocoa needs to beryllium added lukewarm for this recipe. But it tin beryllium stored successful an airtight instrumentality astatine country temperature. It should support for respective months if stored successful a cool, adust place.

From cookbook writer David Lebovitz.

Ingredients

measuring cup

Servings: 1 quart

For the caramelized achromatic chocolate

12 ounces (340 grams) achromatic chocolate, a artifact oregon feves, preferably Valrhona Ivoire marque (34 percent cocoa butter; spot headnote)
Pinch flaked oversea salt

For the crystal cream

1 cupful dense cream
2 cups full milk
1/2 cupful sugar
1/8 spoon oversea salt
5 ample ovum yolks

Nutritional Facts

Per 1/2-cup serving

Calories
430
Fat
27 g
Saturated Fat
16 g
Carbohydrates
38 g
Sodium
140 mg
Cholesterol
165 mg
Protein
6 g
Sugar
36 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From cookbook writer David Lebovitz.

Tested by Ian Herbert.

Published March 13, 2026