White Chocolate and Cream Cheese Ice Cream With Crispy White Chocolate Clusters

I first came across the combination of white chocolate and cornflakes in a restaurant where they served white chocolate and cornflakes bark with their grand dessert. At first the combination didn’t seem all that appealing to me but I immediately changed my mind upon trying it. Last week my boyfriend was in favor of making white chocolate ice cream but since I can’t seem to have my ice cream without chunks of some kind I came up with the white chocolate clusters, which turned out great.

The original recipe I used for the ice cream called for 200 g of cream cheese but I found that to be rather nauseating in just a few scoops so I cut down on the cream cheese. If you’re willing to take the risk however, you can use 200g of cream cheese and cut both the milk and the heavy whipping cream down to 100 ml. 

Ingredients

For the ice cream:
125 ml whole milk
125 ml heavy whipping cream
100 g caster sugar
4 large egg yolks
125 g cream cheese
100 g white chocolate
1 vanilla pod

For the chocolate clusters:100 g white chocolate
20 g Frosties (frosted flakes)

Method

Ice cream: Split vanilla pod lengthwise. Heat vanillapod with cream and milk in a large heavy bottomed saucepan, don’t let it boil. Remove vanilla pod when mixture is heated. Put egg yolks and sugar in a medium sized bowl and whisk until mixture is fluffy and pale. Gradually whisk hot cream mixture into yolk mixture, then return mixture to same saucepan. Heat custard mixture over low-medium heat (be careful not to boil) until custard starts to thicken and leaves path on back of spoon when a finger is drawn across. Break white chocolate into pieces and put in a medium bowl. Pour custard mixture over white chocolate and let stand for a minute, then whisk together until smooth. Add cream cheese and whisk again until mixture is smooth. Refrigerate until very cold. 

Chocolate clusters: Crumble Frosties into small pieces (or, if you’re slightly lazy like me: put them in a sandwichbag and use a rolling pin). Melt white chocolate in heat proof medium sized bowl using double boiler method. Remove bowl from heat and quickly stir in crumbled Frosties. Pour mixture onto parchment paper, spreading it as thin as possible. Refrigerate until chocolate is fully hardened, then chop into chunks of desired size.

When chilled, transfer custard into ice cream maker and process according to manufactures’ instructions. When done processing stir in chocolate chunks. Transfer mixture to container and freeze until firm.