Page 125 - My Cookbook

INGREDIENTS
DIRECTIONS
Shop carefully: White chocolate varies greatly in quality. We like Guittard Choc-O-Lait Chips or Ghirardelli Classic White Chips. If you use a bar instead of chips, chop it fine before melting it in step
1. If you plan to store ice cream for more than a few days, place plastic wrap directly on its surface before you freeze it.
1. MAKE BASE Microwave sweetened condensed milk and white chocolate in large bowl until chocolate melts, stirring halfway, about 30 seconds. Let cool. Stir in vanilla, salt, and sour cream.
1⁄2 cup sweetened condensed milk
1 ounce white chocolate chips (see note)
1 tablespoon vanilla extract
pinch salt
1⁄4 cup sour cream
1 1⁄4 cups cold heavy cream
Vanilla Ice Cream (No Machine)!

Deserts
2. WHIP CREAM With electric mixer on medium-high speed, whip heavy cream to soft peaks, about 2 minutes. Whisk one-third of whipped cream into
white chocolate mixture. Fold remaining whipped cream into white chocolate mixture until incorporated.
3. FREEZE Place in airtight container and freeze until firm, at least 6 hours or up to 2 weeks. Serve
NOTES
MAGIC TRICK REVEALED
Ice-cream machines work by incorporating air into a
custard of cream, milk, sugar, egg yolks, and Flavorings.
Our “Magic” no-machine-required ice cream relies instead
on whipped cream for airiness and sweetened condensed milk for creamy texture.
SWEETENED CONDENSED
MILK
Prevents crystallization,promoting silkiness. WHIPPED CREAM
Adds air, no churning required.