White Chocolate Strawberry Chunk Ice Cream

The weather in Southern California was short of amazing this weekend, it almost felt like summer. With highs in the 80s and not a cloud in sight it was practically perfect in my opinion. It was the perfect excuse to dust off the Ice Cream maker and start prepping it for the months ahead.

With weather like this, who wants to eat indoors?

Ah… but I digress, let’s talk ice cream.

While strolling through the grocery store last week I found a little gem, called White Chocolate Hot Cocoa. My initial thought was to make a straight up white chocolate ice cream for you. However, with the abundance of California Strawberries all around me, I couldn’t help but incorporate them into the recipe.

The addition of roughly chopped white chocolate makes this ice cream a little extra special.

By adding diced and not pureed strawberries into the ice cream base, you get that bright strawberry flavor without overpowering the white chocolate, which I think you’ll love.

White Chocolate Strawberry Chunk Ice Cream

Inspired from The Perfect Scoop by David Lebovitz

1 pound diced strawberries
2 tablespoons granulated sugar
2 cups heavy whipping cream
1 cup whole milk
7 tablespoons white chocolate hot cocoa powder
3/4 cups granulated sugar
pinch of salt
5 egg yolks
1/2 teaspoon vanilla extract
3.5 ounces white chocolate, chopped

Place diced strawberries into a medium bowl. Sprinkle 2 tablespoons of sugar over strawberries and toss to coat. Set aside.

In a large bowl pour 1 cup of heavy cream, and place a large strainer on top.

In a medium saucepan warm remaining 1 cup of the heavy cream, milk, white chocolate hot cocoa powder, sugar, and pinch of salt.

Crack eggs into a small bowl and whisk lightly. Slowly pour about half of the heavy cream mixture in a thin stream into the egg yolks while whisking constantly to warm the egg yolks. Now return the egg yolks back into the sauce pan. Over medium heat stir the ice cream base with a wooden spoon making sure you scrape the bottom of the pan while you stir until the ice cream base thickens and coats the back side of the wooden spoon.

Pour ice cream base through the strainer and stir it into the large bowl with heavy cream. Add vanilla extract and diced strawberries. Stir well to combine. Cool ice cream base over an ice bath then finish chilling in the refrigerator for at least 2-3 hours, preferably overnight.

Pour ice cream base into your ice cream maker and follow your manufacturer’s instructions. About 5 minutes before the ice cream is done churning add in white chocolate chunks. Transfer ice cream into a sealable plastic container, cover and place in the freezer until throughly frozen approximately 4 hours.

Enjoy!

Other White Chocolate Inspired Frozen Dessert Recipes:

White Chocolate Sorbet David Lebovitz
Matcha White Chocolate Ice Cream Steamy Kitchen
White Chocolate & Pistachio Ice Cream A Tasty Blog
White Chocolate-Habanero Ice Cream Confections of a Foodie Bride

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Tagged as: David Lebovitz, egg yolks, granulated sugar, heavy whipping cream, strawberries, The Perfect Scoop, vanilla extract, white chocolate, white chocolate hot cocoa powder, whole milk