White chocolate-cranberry ice cream
If you want to add more gluten free and lacto ovo vegetarian recipes to your repertoire, White chocolate-cranberry ice cream might be a recipe you should try. One serving contains 429 calories, 7g of protein, and 28g of fat. This recipe serves 6 and costs $1.45 per serving. 16 people were impressed by this recipe. It will be a hit at your Summer event. It works well as a rather inexpensive dessert. If you have chocolate, vanillan extract, caster sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Foodista. With a spoonacular score of 27%, this dish is not so spectacular. Similar recipes are The Secret Ingredient (Cranberry): Cranberry Ice Cream with White Chocolate Chunks, White Chocolate Vanillan Ice Cream...without The Ice Cream Maker, and White Chocolate Buttermint Ice Cream.
Directions
- Step 1 : In a medium saucepan boil the milk until it starts to bubble gently.
- Step 2 : Remove from flame and set aside.Meanwhile whisk the egg yolks and sugar together for 3 minutes until pale yellow and double in volume.
- Step 3 : Pour the milk on to the egg mixture and stir and then gently pour the mixture back in to the saucepan and simmer very lightly. Stir continuously until the custard mix thickens or coats the back of a wooden spoon.
- Step 4 : Add the chopped chocolate stirring until the heat melts the chocolate.Cool the mixture, stir in the vanilla extract and put it in the fridge to chill.Once chilled, add the cream to the mixture. Stir and combine.
- Step 5 : Pour the mixture into an ice cream machine and churn until frozen.
- Step 6 : Add dried cranberries in the last 5 minutes of churning and let the machine stir them in.
- Step 7 : Transfer to plastic container and place in the freezer for 3 hours before serving.
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Vegetarian
