White chocolate ice cream
Callebaut white chocolate, sweet, buttery and very milky. The most indulgent one we make.
It is an emulsion build, like a ganache in reverse: first a small portion of the mix is combined with the melted chocolate and blended; only once that has come together does it all go back into the rest.
Ingredients
For 1 kgTick each ingredient as you get it ready.
Need to adjust the formula?
Step by step
9 steps · follow the order for the best result
Chef's notes
- ·Chocolate melted separately at 50 °C · emulsified with part of the mix at 15 °C · then everything is combined.
- ·Do not skip the cold ageing: it hydrates proteins and stabiliser and clearly improves the texture.
- ·The serving temperature depends on your recipe: if you formulate to a softer PAC than your freezer (say -11 °C with the chest at -18 °C), temper it for 5–10 min before serving; if the PAC matches your freezer, it can be eaten straight out.
- ·Why formulate at -11 and not at -18 °C: even though your freezer sits at -18 °C, formulating at -11 makes the ice cream tastes better — at -18 it is so cold that the taste buds barely pick up the flavour and the fat is slow to melt in the mouth. And keeps better: ice cream formulated at -11 and kept at -18 has less free water, suffers less from Ostwald ripening (ice crystals joining and growing) and keeps its creaminess longer.
- ·Keep your own notes: write down the POD and PAC that work best with your machine.
The texture
spot on
Very creamy and dense: the white chocolate's cocoa butter sets when cold and builds a firm body that melts slowly and coats the palate. There is almost no added sugar because the chocolate brings it, and the milky sweetness leads.
All about this white chocolate ice cream
White chocolate is sugar, cocoa butter and milk powder, and here it goes in on a grand scale. It brings so much of everything that the recipe barely adds any sucrose and the base is water with milk powder. Even so the ice cream reaches its sweetness and plants itself high in fat.
All that fat is cocoa butter, which behaves differently from cream fat: it melts higher and crystallises faster. Hence you cannot simply drop the chocolate into the pan and be done.
The method is what makes this recipe. The chocolate is melted separately at 50 °C while the mix cools. With the mix at around 15 °C, a little is poured into the chocolate bowl and emulsified with the blender; once bound, the whole lot goes back into the mix. After ageing, it is strained.
The ingredients and what each does
Every ingredient has a technical job: cream brings fat and creaminess, milk powder raises the non-fat solids, the sugars set the sweetness and the freezing point, and the stabiliser controls crystal growth during storage.
Technique and controlling the numbers
Adjusting the POD (sweetening power) and the PAC (antifreezing power, given as a target temperature) lets you match sweetness and hardness to your taste and your machine. With the selectors in the side bar the formula recalculates itself and you will see how the amount of each ingredient changes.
Storage and common mistakes
Store at -18 °C in an airtight container and avoid freeze-thaw cycles. The commonest faults are not ageing it enough, too much sugar so it never freezes properly, and over-churning, which whips in too much air and wrecks the texture.
Recommended for this recipe
Equipment and ingredients that make the difference.
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Answers to your questions
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