I’d like to start by thanking all of you for your kind comments and emails regarding my baking school news. It means more to me than I can express without getting mega sappy on ya. I’m feeling more and more excited for September, and maybe even a little braver. Also, I’d like to thank you for convincing 2.0 that an iPhone is something I actually need. It’s pretty clear that you’re worried I won’t be as cool as the kids in my class come September. And sure, I should probably be insulted by this, but I can overlook it if it brings me closer to posting tweets from the can.
That being said, 2.0 is convinced that most of your comments are fake, and were, in all likelihood, written by Apple employees. He’s also threatening to unfollow me on Twitter and facebook – to make up for any fake follows from the aforementioned Apple staff members. In case you are tempted to do the same, I should mention that my nemesis, Mrs. Rutherford, just got an iPhone. I think we can all agree that this is unacceptable. First off, she’ll wreck iPhones for everyone. That’s just what The Rutherfords do. Secondly, I don’t want to live in a world where The Rutherfords are cooler than me. I’m sure you don’t either.
So, to celebrate my baking school news, and picking up about four new followers, I have a little treat for you. White Chocolate Ice Cream. On its own, white chocolate makes me want to gag. But in desserts? Magic. This ice cream is like a pimped out version of vanilla. Makes it a little… next level, if ya know what I mean. And just so you know, I found out that there’s a chocolate room at baking school. Yah. A whole room dedicated to all things chocolate. Brilliant.
This ice cream is perfect on it’s own, but would be even perfecter over a fudge brownie. With hot fudge sauce. And white chocolate shavings. Right? Aaaaaand that’s why I should be on Kanye’s dream team.
. . .
White Chocolate Ice Cream – from Company’s Coming Most Loved Summer Desserts – print and make for your own private celebration
Yields about 6 cups.
- 2 cups milk
- 3/4 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1/2 teaspoon salt
- 1 large egg
- 6 ounces white chocolate, chopped into small pieces
- 2 cups whipping cream
- 1/2 teaspoon vanilla
Heat the milk in a medium-sized saucepan over medium heat until hot, but not boiling.
Combine the sugar, flour and salt in bowl. Beat in the egg until smooth.
Stir the flour mixture into the hot milk. Heat and stir for 3 minutes. Remove from heat.
Add the white chocolate. Stir until melted.
Chill, covered, for at least 6 hours or overnight.
Stir in the whipping cream and vanilla. Pour into ice cream maker. Process according to manufacturer’s instructions. Freeze until firm.