White Chocolate Ice Cream with Blueberry Swirl

By The Canadian Living Test Kitchen

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White Chocolate Ice Cream with Blueberry Swirl
Photography by
Yvonne Duivenvoorden

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	531531 cal
pro	7 g7g pro
total fat	35 g35g total fat
sat. fat	21 g21g sat. fat
carb	48 g48g carb
fibre	0 g0g fibre
chol	173 mg173mg chol
sodium	91 mg91mg sodium
% RDI:	-
calcium	1818 calcium
iron	44 iron
vit A	2121 vit A
vit C	22 vit C
folate	1313 folate

More great recipes from this menu:

A delicate swirl of blueberry jam adds elegance to sweet, rich ice cream. Other contrasting jams, such as raspberry or strawberry, look pretty, too. Use jams that are double or higher the ratio of fruit to sugar.

Ingredients

1-1/2 cups milk 1-1/2 1-1/2cups cupsmilk
1-1/2 cups whipping cream 1-1/2 1-1/2cups cupswhipping cream
1 (about 2 inches/ 5 cm) orange peel 1 1(about 2 inches/ 5 cm) orange peel
4 egg yolks 4 4egg yolkegg yolks
1/3 cup granulated sugar 1/3 1/3cup cupgranulated sugar
1 pinch salt 1 1pinch pinchsalt
4 4bars bars(100 g each) good-quality white chocolate, (such as Lindt), chopped
1/4 tsp vanilla 1/4 1/4tsp tspvanilla
Blueberry Swirl:
1/4 cup blueberry jam 1/4 1/4cup cupblueberry jam
1 tsp orange liqueur 1 1tsp tsporange liqueur or water

Preparation

In saucepan, heat together milk, cream and orange peel over medium heat until tiny bubbles form around edge. Remove from heat; cover and steep for 10 minutes. Discard orange peel.

In large bowl, whisk together egg yolks, sugar and salt ; slowly whisk in cream mixture. Return to pan; cook over medium-low heat, stirring constantly, until thick enough to coat back of spoon, about 8 minutes.

Add white chocolate and vanilla; whisk until smooth. Strain into 9-inch (2.5 L) square metal cake pan. Place plastic wrap directly on surface; refrigerate until cold, about 1-1/2 hours.

Freeze until almost solid, about 1-1/2 hours. Break up and puree in food processor until smooth. (Or freeze in ice-cream machine according to manufacturer's instructions.)

Blueberry Swirl: Press jam through fine sieve into small bowl; stir in orange liqueur. Scrape one-quarter of the ice cream into airtight container; drizzle with one-third of the blueberry mixture, swirling slightly with spoon. Repeat twice with remaining ice cream and sauce. Cover with remaining ice cream. Freeze until firm, at least 4 hours. (Make-ahead: Freeze for up to 1 week.)

Source : Canadian Living Magazine: August 2006