Caramelised White Chocolate Ice Cream with Ground Cardamom

You know how in science class you learn that matter has 3 states, and then you go into higher education and you learn that there are more states like plasma and Bose-Einstein condensates? Yeah this is the fourth state of chocolate.

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Don’t mind that crummy looking bowl. Apparently also known as the “toffee of milk”, caramelised white chocolate has an additional dimension of depth compared to regular white chocolate. It’s sweeter, creamier, and as the name suggests, it has caramel notes to it as well.

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I first heard about caramelised white chocolate when I went to Copenhagen, and the Summerbird chocolate store was giving out free samples (the way to my heart). And their most popular product was amber chocolate, which was basically caramelised white chocolate, but they managed to temper it to perfection. Perfectly snappy at room temperature, but melts in your mouth to coat your tongue with a layer of creamy caramel chocolate.

Caramelised White Chocolate Ice Cream with Cardamom

And then adding in the ground cardamom gives a little more aroma to the ice cream. Also I suck at scooping ice cream so here’s a lovely picture of some half-melted ice cream drowning in sauce:

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The salt is not optional. Helps cut through the sweetness and makes the whole thing a little more interesting.

I used David Lebovitz’s recipes for caramelised white chocolate ice cream and caramelised white chocolate, and just added cardamom.

Ingredients

Caramelised white chocolate

  • 120g white chocolate (see notes)
  • Pinch of sea salt

Ice cream

  • 3 medium egg yolks
  • 50g sugar
  • Pinch of sea salt
  • 125ml heavy cream
  • 250ml whole milk
  • 1/4 tsp ground cardamom

Method

Caramelised white chocolate

  1. Chop the white chocolate into coarse pieces, and place on a lined baking sheet and bake at 130°C for 10 mins.
  2. Take the baking sheet out and spread the white chocolate with a spatula until the chocolate is smoothed out.
  3. Put the white chocolate back in the oven and bake for another 10 mins, stirring the chocolate at 10 min intervals. Repeat until the white chocolate is a deep golden-brown colour.
  4. Stir in a pinch of sea salt and set the chocolate aside.

Ice cream

  1. In a large bowl, stir together the yolks, sugar, and salt until well combined.
  2. In a saucepan, heat the cream, milk, and cardamom until warm.
  3. Add half of the cream and milk into the egg yolks and whisk. Then add the warmed yolks back into the saucepan.
  4. Heat over low-medium heat, stirring continuously. Heat until mixture is thickened and coats the back of a spoon. Do not allow the mixture to boil.
  5. Meanwhile, ensure the caramelised white chocolate is warm (like just microwave it for 5-10s bursts, stirring well between bursts) and place a strainer over a bowl containing the white chocolate.
  6. When the ice cream custard is ready, pour the custard through the strainer into the white chocolate and stir until smooth.
  7. Refrigerate the ice cream overnight.
  8. The next day, churn the ice cream mixture in an ice cream machine until desired consistency.
  9. Freeze the ice cream until it’s a scoopable consistency. Serve with some flaky sea salt.
  10. Optional: I served my ice cream with some extra caramelised white chocolate mixed with cream to make a ganache.

Notes

  • When caramelising the white chocolate, the chocolate may sometimes appear lumpy. But don’t worry just keep mixing the chocolate and it will eventually smooth out.
  • If you’re rich and don’t want to make caramelised white chocolate, Valrhona sells some blonde chocolate which is the same thing.
  • For best results, use white chocolate with at least 30% cocoa butter. And use real white chocolate (with actual cocoa butter), check the ingredients list.
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