Thick and rich and creamy, with a spectacular flavour, and all it requires is 3 ingredients and a mixer. 3G’s comment after the first mouthful was Sweet mother of chocolate!
This is definitely a small-serve special treat. But it’s okay to splurge once in while, right?
I do have an ice cream machine… but I never remember to put the disc into the freezer 24 hours ahead of time, and the freezer is too small to keep it in there all the time on the off-chance. For the longest time, I avoided filling my kitchen with gadgets, resolving to make do with what I had, but I’m getting more self-indulgent. Not sure that’s always a good thing. It means I have a few things that I now don’t know how I ever lived without, but it also means a cupboard full of other single-purpose machines that rarely, if ever, get used. Do you have one of those cupboards? Or are you a wiser shopper than me?
Caramelized white chocolate
200g (7oz) good quality white chocolate
Preheat oven to 120°C (250°F), top and bottom heat with the rack in the centre.
Chop the chocolate roughly and spread evenly in a shallow baking dish.
Cook it in the oven for an hour or so, stirring with a spatula every ten minutes. The length of time it takes will depend on the chocolate.
It’s ready when it’s a rich caramel colour.
Set aside to cool to room temperature. It won’t take long to cool, about 30 minutes, and it needs to still be soft.
Makes about 1.5 litres (3 pints)
500ml (about 2 cups or 16 fl oz) whole cream
1 x 397g (14 oz) can sweetened condensed milk
caramelized white chocolate from above
Beat everything together on medium-high speed until thick and moussey but not to the texture of whipped cream, 3 – 4 minutes. Don’t be tempted to overbeat it, or the ice cream will end up with a buttery taste and a fatty mouthfeel. If using a whisk, you’ll have your work cut out for you, so I’d recommend an electric mixer.
Pour mixture into a container, seal tightly and freeze for at least 8 hours.
There shouldn’t be any need to soften it before serving – it’s so creamy (i.e. full of fat!) that it won’t freeze rock hard.