Strawberries and cream, but better.
It all starts with caramelising some white chocolate. I’m using white chocolate in the loosest sense here since I’m using Hershey’s white chocolate chips as per the recipe’s suggestion and those don’t actually contain cocoa butter. So the caramelising process is very different than if you use actual white chocolate. But I do think going the more artificial route lends this sense of nostalgia and the caramel flavours still comes through.
You also make your own “jam” by just roasting some strawberry slices down in their own juice.
Check out how caramel-like the white chocolate becomes.
Churning is so satisfying.
You then layer the ice cream with the strawberry jam so you get a bit of jam in every scoop.
The recipe is once again from Salt and Straw’s cookbook.
Ice cream base
- 1/2 cup sugar (100g)
- 2 tbsp dry milk powder…
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