This homemade white chocolate ice cream not only makes a wonderful
addition to your ice cream recipes, but it will also make a great topping for so
many other treats.
White Chocolate
White chocolate is not really chocolate at all but a confection made
with cocoa butter, thereby making it acceptable in vegan and
vegetarian recipes.
YIELD: 7 OUNCES
INGREDIENTS
- ½ cup Superfine Sugar
- Pinch salt
- 2 teaspoons soymilk powder
- ⅔ cup cocoa butter (found online or in health food stores)
- 1 teaspoon vanilla extract
- 1 vanilla bean, split and seeded, pod saved for another use
PREPARATION
- Sift together the sugar, salt, and soymilk powder; set aside.
- Melt cocoa butter in double boiler until completely melted. Pour over sugar mixture and whisk until completely smooth. Add vanilla extract and vanilla bean seeds.
- Blend everything together in a blender or food processor until completely liquefied. Refrigerate 4 hours to overnight.
- Add to ice cream maker and follow manufacturer’s instructions for freezing.
