Caramelised White Chocolate Ice-Cream

Ingredients

• 250 g white chocolate
• 5 egg yolks
• 600 ml milk
• 250 ml cream
• 100 g castor sugar
• 1 vanilla bean
• 1 pinch salt

Instructions

1. 1

   --- Caramelised White Chocolate ---

2. 2

   Place chopped white chocolate on a high sided baking tray and place into a 110c oven for 1 hour

3. 3

   Every 10 minutes stir the white chocolate to mix it all together

4. 4

   After approx 1 hour you should be left with a darker coloured caramelised white chocolate

5. 5

   --- Ice-Cream ---

6. 6

   Mix warm caramelised white chocolate with 1/2 the cream, place a sieve on top and set aside

7. 7

   Whisk eggs & vanilla until light and fluffy - set aside

8. 8

   Mix remaining cream, milk, sugar & salt together and heat until just below boiling point (stir regularly)

9. 9

   Pour 1/2 the heated milk mixture into the eggs and stir to combine. Once combined pour the egg mixture into the saucepan and place back on the heat

10. 10

    Heat on low/medium heat until mixture thickens slightly and coats the back of the spoon

11. 11

    Pour heated egg mixture through the sieve into the white chocolate/cream mixture, stir to combine and allow to cool.

12. 12

    Once cooled place in the fridge for a minimum of 2 hours (I like to leave mine overnight) or until cold through

13. 13

    Using an ice-cream churner churn for 40-45 minutes or until thickened. Serve immediately or place in the freezer to harden