White Chocolate Brulee Ice Cream

The ingredient of White Chocolate Brulee Ice Cream

• 6 egg yolks
• 170g caster sugar
• 700ml cream
• 1 teaspoon pure vanilla extract
• 100g white chocolate
• toffee to serve

The Instruction of white chocolate brulee ice cream

• beat the egg yolks with 50g of the sugar until pale and creamy
• heat the cream and vanilla in a saucepan over medium heat to scalding point and pour over the egg mixture mix well and return to the saucepan cook over low heat until mixture thickens turn off heat add the chocolate and stir to combine refrigerate
• pour chilled mixture into a shallow metal freezer proof tray and freeze for 1 2 hours quickly transfer to a large bowl and beat with an electric beater until smooth return to tray and refreeze repeat 3 times for the final freezing place in an airtight container or churn in an ice cream maker following manufacturers directions
• to make toffee place remaining sugar in a pan with 120ml water over medium heat and stir to dissolve bring to the boil then reduce heat to low and cook until golden pour onto a baking tray lined with non stick baking paper and spread the toffee evenly set aside to cool
• serve scoops of the ice cream with shards of toffee or set the ice cream in shaped moulds we used cream horn moulds lined with non stick baking paper

Nutritions of White Chocolate Brulee Ice Cream

calories: 649 124 calories
calories: 52 grams fat
calories: 32 grams saturated fat
calories: 41 grams carbohydrates
calories: 41 grams sugar
calories: n a
calories: 5 grams protein
calories: 241 milligrams cholesterol
calories: 63 milligrams sodium
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calories: nutritioninformation