How to make white chocolate ice cream

i made this white chocolate ice cream for my son who loves it.he's busy these days and doesn't have time to eat it anymore. on a hot summer day, i thought of his love for chocolate and decided to make him some white chocolate ice cream.this ice cream uses plenty of white chocolate as the main ingredient, along with lightly sweetened cream and milk.no additional sugar is added except for a little in the cream, since the chocolate itself provides enough sweetness. anyone who likes chocolate will surely enjoy this ice cream.if you prefer dark chocolate, you can use it instead in equal amounts.i didn't use an ice cream maker because many don't have one, but most people do have a mixer. i used that to whip the cream first and then gently combined it with the other ingredients. this method produces very smooth ice cream and eliminates the need for further stirring during freezing.here are the ingredients: first, let's introduce them.main ingredients: 200g white chocolate, 100g pure milk, 100g plain yogurt, 150g whipped creamadditional ingredients: 10g powdered sugar (or use an equal amount of ice sugar)step by step instructions for making the ice cream:take out the chilled whipping cream and pour it into a clean, oil-free bowl. add the powdered sugar.

i prefer using powdered sugar, but you can substitute with an equal amount of regular sugar if you like. use a mixer on low speed until the mixture is no longer runny and shows patterns, then refrigerate to chill.

on hot days, it's best to whip the cream while cooling it down by using ice to prevent separation.bring the pure milk to a boil. add white chocolate to the milk.place the milk pot in warm water (about 50-60 degrees Celsius) and gently stir until the chocolate is completely melted. do not use boiling water or the chocolate may separate.

once the mixture is well blended, it should be thick.

let it cool down.add plain yogurt to the cooled mixture and mix well. after cooling, add the chilled whipped cream.

use a folding technique to gently mix in the whipped cream. you've made the ice cream batter now.once the ice cream is ready, freeze it for more than 3 hours before enjoying.

i froze mine overnight and let it sit at room temperature for a bit when serving so that it's easier to scoop.

note:

since we pre-whipped the cream, no further mixing is needed during freezing.

Gently stir until the chocolate is fully melted.

Mix well to achieve a thick consistency. Let the mixture cool down.

Add plain yogurt and mix evenly.

After cooling, add whipped cream that has been chilled.

Gently fold using the spatula method.Egg Pudding Cool the mixture before folding it gently to create the ice cream base.

Refrigerate for 3 hours or more before enjoying. I froze it overnight and only took it out after a few minutes to let it slightly warm up; otherwise, it won't be easy to scoop.

Tips:

This ice cream was whipped ahead with the cream, so there's no need for additional mixing during freezing.