Friday, August 22, 2014
A Perfect Scoop. I never much cared for white chocolate as a kid. My appreciation for it has grown with my age. White chocolate is tricky, though - it can be bad, chalky and pasty and just disgusting. Or, it can be a very high quality one that is so smooth and creamy. That's what I envisioned for this ice cream.
Gianduja-Stracciatella Gelato we made in July seemed like a good idea.
In his book, Lebovitz suggests candied cherries as a mix in for this ice cream. I like cherries a lot and it was tempting, but I kept remembering the laborious process of making candied orange peel and thinking, no, candied cherries will be too much work, too time consuming, we have so many other things to accomplish over the weekend.
Another make again ice cream. Pretty soon we're going to have way too many 'really want to make again' ice creams and not enough time in the summer to make and eat them.
White Chocolate Ice Cream recipe here.
Stracciatella recipe here.
Candied Cherries recipe here.
*After churning and placing in the freezer, it took 36-48 hours for the ice cream to be more frozen solid and less melty soft. We still ate it after 8-9 hours in the freezer, but it was very soft and melted quickly. It got better (taste & texture) as it aged.
**We used Lindt white chocolate candy bars (not baking bars or baking chips)
***We used chocolate chips for the stracciatella even though the recipe says not to use them.