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Vanilla Bean And Roasted White Chocolate Ice Cream
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From the blogger: "Homemade vanilla bean and roasted white chocolate ice cream. A delicious no churn ice cream recipe using Madagascar vanilla beans, roasted white chocolate and a pinch of sea salt. We paired this decadent ice cream with a double shot espresso for a twist on the traditional affogato. How to make this recipe: 8 ounces chopped white chocolate (at least 30% cocoa butter) Pinch of fine sea salt 2 cups chilled heavy cream 14-ounce can sweetened condensed milk 2 vanilla beans, halved lengthwise Flaky sea salt Espresso, for serving (wait until your ice cream is ready before preparing) Procedure for making affogato Pre-heat the oven to 250 degrees. Place the chocolate on a baking sheet and bake for 10 minutes. Stir the chocolate, making sure to scrape it all off of the pan to evenly incorporate. Repeat every 10 minutes until the chocolate is a medium golden brown. This takes between 30 and 50 minutes. Stir in a pinch fine sea salt and set aside. Place the heavy cream and sweetened condensed milk in a mixer bowl. Scrape the seeds from the vanilla beans into the bowl. Using the whisk attachment, whip the mixture until stiff peaks form. Pour half of the ice cream into a large bowl or pan. Smooth with an angled spatula and drizzle with 2 tablespoons of the white chocolate. Repeat with remaining ice cream and 2 more tablespoons of white chocolate. Use a thin knife to swirl the chocolate through. Top with the flaky sea salt and freeze until it has solidified completely To serve, place 2 – 3 scoops of ice cream into bowls, mugs, or drinking glasses. Top with hot espresso and serve immediately."
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