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White Chocolate Ice Cream

  • Yield: Makes 6 cups

Source: Martha Stewart Weddings, Spring 2008


  • 12 large egg yolks
  • 1 teaspoon coarse salt
  • 1 cup sugar
  • 2 cups heavy cream
  • 2 cups whole milk
  • 8 ounces white chocolate (preferably Valrhona 40 percent cacao), melted


  1. Prepare an ice-water bath. Whisk together yolks, salt, and 1/2 cup sugar in a medium bowl.

  2. Bring cream, milk, and remaining 1/2 cup sugar to a simmer in a medium saucepan over medium-high heat. Immediately remove from heat. Ladle 1 cup cream mixture into yolk mixture, whisking constantly. Whisk in another cup cream mixture until well combined. Transfer yolk-cream mixture to the saucepan.

  3. Cook over medium-high heat, stirring constantly, until mixture is thick enough to coat the back of a spoon and registers 180 degrees on an instant-read thermometer, 5 to 7 minutes. Stir in melted chocolate.

  4. Transfer to a large bowl, and set over ice-water bath. Let cool completely, stirring frequently. Strain through a fine sieve, and churn in an ice cream maker according to manufacturer's instructions.

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